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Homegrown Spinach Dip

I have commented before that the summer rocks for finding cheap food items in your garden, especially in Charlotte since the growing season is so long. This spring, I spent less than $20 buying heirloom tomato plants, perpetual spinach plants, and a few other stir fry leafy things and an organic insecticidal soap. I dried out the seeds from a few bell peppers along with the mini sweet peppers that are popular now, and planted them as well as a pack of cilantro seeds and the garden is thriving!

So, when i needed a quick snack to bring over to a friends house for a cookout, i decided on taking a shot at spinach dip. And, as much as I hate sour cream, i am going to admit, it wasn’t nearly as awesome without some sour cream in the mix. I tried it without and it just didn’t taste right. It was the magic ingredient. How could that be? (I hate sour cream…)

Here is the recipe:


• 15 Large Leaves of fresh spinach (cooked and chopped, yields about 1.5 cups)

• 8oz cup of Onion flavored Philadelphia cream cheese

• 8oz of sour cream

• 2 teaspoons of minced garlic

• 1 tablespoon of ground pepper

• 1 cup of shredded cheese (I used Mexican 4 Cheese)


Mix all ingredients together, and serve with delicious crackers (Everything crackers from Trader Joe’s are the bomb!)

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