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Recipes

Garden Vegetable Dip

  • Prep Time: 30 minutes (Total Time: 3 hours 30 minutes)
  • Serving Size: 12
  • 1 cup Torn Fresh Spinach Leaves
  • 1/2 cup Fresh Parsley, Stemmed
  • 1/4 cup Cold Water
  • 3 tablespoons Sliced Green Onions
  • 1/2 teaspoon Dried Tarragon Leaves, Crushed
  • 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
  • 1/3 Less Fat Than Cream Cheese, Softened
  • 3/4 cup Chopped Cucumbers
  • 1/2 teaspoon Lemon Juice
  • 3 drops Hot Pepper Sauce
  • 1/4 teaspoon Salt
  • MIX spinach, parsley, water, onions and tarragon in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 1 min.; drain.

    PLACE spinach mixture in blender or food processor. Add remaining ingredients; cover. Blend until smooth. Place in serving bowl; cover.

    REFRIGERATE several hours or overnight. Serve with assorted cut-up fresh vegetable dippers.

    RECIPE COURTESY OF KRAFT FOODS