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BH&G holiday Appetizers 94
Carolyn Shaw 6-95
2 pk (10oz) chopped spinach,
Thawed and well drained
1 pk (8oz) light cream cheese,
Cut up
2 tb Skim milk
2 cl Garlic, minced
1/4 ts Finely shredded lemon peel
1 tb Lemon juice
2 ts Worcestershire sauce
1/4 ts Hot pepper sauce
1/4 c Sliced green onion
1 (16oz 6″) round loaf French
Bread
6 md Carrots, bias sliced
8 oz Jicama, cut in sticks
1 lg Red or green bell pepper,
Cut into sticks
Green onions, cut in 5″
Pieces
Combine spinach, cream cheese, milk, garlic, lemon peel, lemon juice,
Worcestershire sauce, hot pepper sauce and 1/4 teaspoon salt. Beat
with mixer until well combined. Stir in sliced green onion. Cover;
chill until serving time.
Slice 1″ off the top of the bread and reserve. Scoop out inside of
loaf leaving 1/2″ shell. Reserve bread pieces for another use or cut
into cubes to use for dipping.
Spoon spinach mixture into the hollowed bread shell. Serve surrounded
by vegetables.
Yields
24 servings
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