2 boxes frozen Spinach
8 oz Cream Cheese
4 oz creamy Goat Cheese (chevre)
3 cloves garlic minced fine
2 Tbsp finely minced dill weed
1 tsp fresh cracked black pepper
1 tsp salt

Thaw Spinach, wring 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 points, 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.

Posted in recipes by Lisa - November 8th, 2006 |
Tags: recipe, food, cooking,

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