Check out this great recipe featuring our Veggie of the Month - Spinach - brought to you by our resident chef - Arturo Vargas!
1 cup diced red bell pepper
1 packet of frozen spinach (approximately 9 ounces)
1 8-ounce package of nonfat cream cheese
1/2 cup of grated parmesan cheese
1/2 cup of diced onions
1/2 cup of chopped cucumber
2 chopped avocados
1 clove of minced garlic
1. Bring the cup of water to a boil in a small saucepan over high heat. Add the diced red pepper and chopped spinach. Bring water back to a boil, turn the heat down to medium and simmer until the red pepper is very soft--about 10 minutes. Drain the spinach and red pepper in a colander--pressing out as much liquid as possible.
2. Combine the cream cheese and spinach in a blender and mix for approximately 10 seconds. In a large bowl, add the minced garlic, parmesan cheese, diced onions, chopped cucumbers and chopped avocados. Mix everything into a soft mixture.
3. Spoon the spinach dip into a serving dish and serve with a tablespoon of finely diced red bell pepper sprinkled on top for garnish.
Tastes great on warm olive or cheese bread!