Goat Cheese & Spinach Dip
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| 2 box | frozen spinach |
| 8 oz. | cream cheese |
| 4 oz. | creamy goat cheese (chevre) |
| 3 clove | garlic minced fine |
| 2 Tbsp | finely minced dill weed |
| 1 tsp | fresh cracked black pepper |
| 1 tsp | salt |
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| thaw spinach , ring out excess liquid , and chop fine . combine with all |
| other ingredients , and mix well . it is better if you let it set in the |
| refrigerator 4-6 hours before serving to combine flavors. usually i serve |
| this with crusty bread , or toast point , or a good cracker is great as |
| well. if you don't care for dill weed , please by all means just use your |
| favorite herb of choice , this is also great with a little bit of smoked |
| salmon on top of the dip as well . |
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| at any rate |
| enjoy & good cooking |
| todd w. |
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| (ID: 8861) Mirror: rec.food.recipes: Wed, Feb 4, 2004 |