Thursday, October 30, 2008

Tomato Spinach Spread

Yes, this is a funny picture. The dip looked so pale and blase that I grabbed a red pepper from the windowsill to add some color to the picture. Just pretend the spread is wearing a giant, red hat.

This is a good vegetable spread and is delicious on well-baked, crusty bread, pita, or veggies. I won't rave over it like I did the dill dip because I prefer the dill dip. Just think of this as the dill dip's shy, little sister sitting in the corner wearing a bright, red hat. Cute, but for those who love ol' Dill, just not as eye-catching.

4 oz. cream cheese, softened
4 oz. sour cream
1/3 cup milk
1/2 tsp. sea salt
1/4 tsp. cayenne, plus more to taste
dash cumin
dash garlic powder, to taste
a generous tsp. lemon-pepper seasoning
3 giant roma tomatoes, or 2 regular tomatoes, chopped (let juice drain off before adding to the spread)
1 package (10 oz.) frozen, chopped spinach, thawed and squeezed dry.
1 small onion, finely chopped

Beat cream cheese, sour cream, milk, and seasonings until smooth. Stir in tomatoes, spinach, and chopped onion. Chill for a few hours to let flavors meld.

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