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Green Slime


Yield: 2 cups

10 oz Frozen spinach, thawed
4 oz Cream cheese
1/2 c Sour cream
1/3 c Mild salsa
2 Green onions, chopped
1 Garlic clove, minced
1/2 teaspoon Salt
1/2 teaspoon Pepper

Drain spinach; squeeze dry. In food processor, pure spinach, cheese, sour cream, salsa, onions, garlic, salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room temperature for 30 minutes.

Serve with "Halloween: Skeleton Bread"




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.