Post by chief_cook2 on Dec 2, 2002 18:22:30 GMT -6
1 cup chopped fresh spinach
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4-cup olive oil
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste
Blend the spinach, basil and garlic in a food processor. Gradually
mix in the olive oil and Parmesan cheese. Process until smooth. Salt
and pepper to taste. Blend cream cheese and feta cheese in a medium
bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the
cream cheese mixture in the bowl. Top with sun-dried tomato paste and
the spinach mixture. Cover with remaining cream cheese mixture. Pat
together, cover and chill in the refrigerator at least 1 hour before
serving. Flip out of the plastic lined bowl onto a medium-serving
dish to serve. YIELD: 10-12 Servings
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4-cup olive oil
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste
Blend the spinach, basil and garlic in a food processor. Gradually
mix in the olive oil and Parmesan cheese. Process until smooth. Salt
and pepper to taste. Blend cream cheese and feta cheese in a medium
bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the
cream cheese mixture in the bowl. Top with sun-dried tomato paste and
the spinach mixture. Cover with remaining cream cheese mixture. Pat
together, cover and chill in the refrigerator at least 1 hour before
serving. Flip out of the plastic lined bowl onto a medium-serving
dish to serve. YIELD: 10-12 Servings