Savory Spinach Spread

1 10 oz. package frozen chopped spinach
1/2 tsp. salt
1/4 cup milk
1/2 tsp black pepper
1 Tbsp oil
11 oz. package Cream Cheese cut up in cubes
2-3 tsp. bottled roasted garlic or 2 minced fine garlic cloves
Few dashes of hot pepper sauce

Cook spinach, draining well - squeezing out excess liquid and set aside. In
medium saucepan, combine the rest of the ingredients. Cook and
stir over low heat until cheese is melted and heated through. Stir in spinach.
Serve warm with crackers, toasted pitas, party breads, etc.


More appetizers and cocktails:
http://users.pandora.be/pascal.meijer

"Pascal" > wrote in message
om...
> Savory Spinach Spread
>
> 1 10 oz. package frozen chopped spinach
> 1/2 tsp. salt
> 1/4 cup milk
> 1/2 tsp black pepper
> 1 Tbsp oil
> 11 oz. package Cream Cheese cut up in cubes
> 2-3 tsp. bottled roasted garlic or 2 minced fine garlic cloves
> Few dashes of hot pepper sauce
>
> Cook spinach, draining well - squeezing out excess liquid and set aside.
In
> medium saucepan, combine the rest of the ingredients. Cook and
> stir over low heat until cheese is melted and heated through. Stir in
spinach.
> Serve warm with crackers, toasted pitas, party breads, etc.
>
>
> More appetizers and cocktails:
> http://users.pandora.be/pascal.meijer

Nice stuff.

Hint - when trying to squeeze out the excess liquid from cooked spinach, put
it into a potato ricer and press.

Works like a charm.

Dimitri

Dimitri

"Pascal" > wrote in message
om...
> Savory Spinach Spread
>
> 1 10 oz. package frozen chopped spinach
> 1/2 tsp. salt
> 1/4 cup milk
> 1/2 tsp black pepper
> 1 Tbsp oil
> 11 oz. package Cream Cheese cut up in cubes
> 2-3 tsp. bottled roasted garlic or 2 minced fine garlic cloves
> Few dashes of hot pepper sauce
>
> Cook spinach, draining well - squeezing out excess liquid and set aside.
In
> medium saucepan, combine the rest of the ingredients. Cook and
> stir over low heat until cheese is melted and heated through. Stir in
spinach.
> Serve warm with crackers, toasted pitas, party breads, etc.
>
>
> More appetizers and cocktails:
> http://users.pandora.be/pascal.meijer

I find it interesting that the recipes on your site are an exact duplicate
from:

http://www.recipesource.com/ Which is the new home for SOAR.

Shame shame....

Dimitri

"Dimitri" > wrote in message
. com...
snip
>
> Hint - when trying to squeeze out the excess liquid from cooked spinach,
put
> it into a potato ricer and press.
>
> Works like a charm.
>
> Dimitri
>
Nice hint! Thanks
Janet

Dimitri wrote:
> "Pascal" > wrote in message
> om...
>> Savory Spinach Spread
>>
>> 1 10 oz. package frozen chopped spinach
>> 1/2 tsp. salt
>> 1/4 cup milk
>> 1/2 tsp black pepper
>> 1 Tbsp oil
>> 11 oz. package Cream Cheese cut up in cubes
>> 2-3 tsp. bottled roasted garlic or 2 minced fine garlic cloves
>> Few dashes of hot pepper sauce
>>
>> Cook spinach, draining well - squeezing out excess liquid and set
>> aside. In medium saucepan, combine the rest of the ingredients.
>> Cook and
>> stir over low heat until cheese is melted and heated through. Stir
>> in spinach. Serve warm with crackers, toasted pitas, party breads,
>> etc.
>>
>>
>> More appetizers and cocktails:
>> http://users.pandora.be/pascal.meijer
>
> Nice stuff.
>
> Hint - when trying to squeeze out the excess liquid from cooked
> spinach, put it into a potato ricer and press.
>
> Works like a charm.
>
> Dimitri
>
I prefer to press it in one of those collapsible veggie steamers; squeeze a
couple of times over the sink and you're done.

Jill

Pascal

Assuming you in Belgium, what would you buy as cream cheese ?

Steve
(Lyon)

Pascal wrote:
> Savory Spinach Spread
>
> 1 10 oz. package frozen chopped spinach
> 1/2 tsp. salt
> 1/4 cup milk
> 1/2 tsp black pepper
> 1 Tbsp oil
> 11 oz. package Cream Cheese cut up in cubes
> 2-3 tsp. bottled roasted garlic or 2 minced fine garlic cloves
> Few dashes of hot pepper sauce
>
> Cook spinach, draining well - squeezing out excess liquid and set aside. In
> medium saucepan, combine the rest of the ingredients. Cook and
> stir over low heat until cheese is melted and heated through. Stir in spinach.
> Serve warm with crackers, toasted pitas, party breads, etc.
>
>
> More appetizers and cocktails:
> http://users.pandora.be/pascal.meijer

Steve YATES wrote:

> Pascal
>
> Assuming you in Belgium, what would you buy as cream cheese ?
>
> Steve
> (Lyon)
>

(snipped dandy spinach spread)

Neuchatel? (sp) The people who make Philadelphia Cream Cheese
now have a package of Neuchatel cheese. It's about 2/3 less fat.

Edrena

On Sat, 22 Nov 2003 15:09:01 GMT, The Joneses >
wrote:

>Steve YATES wrote:
>
>>
>> Assuming you in Belgium, what would you buy as cream cheese ?
>>
>
>Neuchatel? (sp) The people who make Philadelphia Cream Cheese
>now have a package of Neuchatel cheese. It's about 2/3 less fat.

Not having any idea of what is sold in Belgium, I would simply suggest
that American "cream cheese" is a very mild, young, industrialized,
cheese thingy that's firmer than creme fraiche, owing in part to
stabilizing ingredients. If you have Boursin or Alouette brand, that's
pretty much whipped (aerated) cream cheese with flavorings.

Common 'cream cheese' is white, sold in blocks of 3 or 8oz, and of a
spreadable texture. It is rarely used as a stand-alone 'cheese,' but
as in ingredient in cheesecake, dips, pies, etc.

http://food.epicurious.com/run/foodd...?entry_id=7394