| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
French |
Barbara2 |
1 |
servings |
INGREDIENTS
| 18 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Butter; softened |
| 3 |
tb |
Milk |
| 2 |
pk |
Frozen chopped spinach; (10oz) |
| 2 |
c |
Lightly packed fresh parsley; stems removed |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
c |
Vegetable oil |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1 1/2 |
c |
Grated Parmesan cheese |
|
|
French break slices |
INSTRUCTIONS
Beat cream cheese, butter and milk until smooth, set aside. Thaw and drain
spinach. In a food processor, combine spinach, parsley, walnuts, oil, lemon
juice, garlic, basil and oregano. Process until smooth. Add Parmesan cheese
and blend thoroughly. Line a 7 x 3 inch loaf pan with plastic wrap. Spread
one third of cream cheese mixture evenly in the bottom of the pan. Top with
half of spinach mixture, spreading evenly. Repeat layers, ending with the
cream cheese mixture. Cover and refrigerate 4 hours or overnight. Unmold
and remove plastic wrap. Garnish, as desired, and serve with sliced French
bread. Yield: about 35 appetizer servings.
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