Goat Cheese & Spinach Dip
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 , 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 .
At any rate Enjoy & Good Cooking Todd W.
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