Garden Vegetable Dip

Ingredients

• 0.8 cup cucumbers chopped
• 0.5 cup parsley fresh stemmed
• 3 Tbsp green onions sliced
• 0.5 tsp juice of lemon 
• 8 oz philadelphia neufchatel cheese softened
• 3 drops pepper sauce hot
• 0.3 tsp salt 
• 1 cup torn spinach leaves fresh
• 0.5 tsp tarragon leaves dried crushed
• 0.3 cup water cold

Equipment

• food processor
• bowl
• sauce pan
• blender

Directions

1. Mix spinach, parsley, water, onions and tarragon in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 1 min.; drain.
2. Place spinach mixture in blender or food processor.
3. Add remaining ingredients; cover. Blend until smooth.
4. Place in serving bowl; cover.
5. Refrigerate several hours or overnight.
6. Serve with assorted cut-up fresh vegetable dippers.