Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Spinach Cheese Dip




Source of Recipe


kitchengardener on family fare


Recipe Introduction


� 1997-2001 DAIRY COUNCIL OF WISCONSIN


List of Ingredients




1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 cup small curd cottage cheese
1/2 cup finely shredded Romano or Parmesan cheese
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable dippers* and crackers



Recipe



In a medium bowl, combine cream cheese and spinach; mix well. Stir in cottage
cheese, Romano cheese, garlic, salt and pepper. Cover, chill at least 1 hour
or up to 12 hours before serving. Let stand at room temperature 30 minutes
before serving. Yield: 16 servings, about 3 cups dip.

*Suggested vegetable dippers: Red and yellow bell pepper 'scoops' (cut
peppers in half crosswise, then in 1-inch slices lengthwise leaving on
rounded tops and bottoms); blanched asparagus spears and broccoli florets,
baby carrots.