Monday, September 6, 2010

Spinach Cashew spread


We had Husband's family over last night to get together and break in our new deck. It is always nice to have a couple appetizers to start the festivities. We served chips and salsa; which is easy and appealing to most, but I wanted one more item. This recipe has been sitting in my "to-try" file for a while and I had spinach to use up.

 Ingredients:

1 cup Fresh Baby Spinach, rinsed, with water still clinging lightly to the leaves (about 1 cup, tightly packed)
½ cup Whole Roasted, unsalted cashews
1 Clove Garlic, roughly chopped
2 tbsp. Sour Cream
1 ounce Cream Cheese
1 tsp. Fresh Lemon Juice
⅛ tsp. Salt
Black Pepper, to taste (optional)

Directions:

Combine the spinach, cashews, and garlic in the bowl of a small food processor or mini-chop and process for about 15 seconds, or until finely chopped and pulverized. Stop the machine and scrape the sides once about halfway through.

Add the remaining ingredients and process an additional 30 seconds, or until creamy, scraping halfway through to incorporate all the ingredients evenly.
Use immediately, or chill and serve. Keep refrigerated.

It's very fresh tasting with all that spinach and a pretty green color. It came together in minutes in my easy chopper and tasted great after being refrigerated for a couple hours.

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