Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 18 ounces | Cream cheese; softened |
| ¼ cup | Butter; softened |
| 3 tablespoons | Milk |
| 2 packs | Frozen chopped spinach; (10oz) |
| 2 cups | Lightly packed fresh parsley; stems removed |
| ½ cup | Chopped walnuts |
| ½ cup | Vegetable oil |
| 1 tablespoon | Fresh lemon juice |
| ½ cup | Vegetable oil |
| 2 \N | Cloves garlic; minced |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried oregano |
| 1½ cup | Grated Parmesan cheese |
| \N \N | French break slices |
Beat cream cheese, butter and milk until smooth, set aside. Thaw and drain spinach. In a food processor, combine spinach, parsley, walnuts, oil, lemon juice, garlic, basil and oregano. Process until smooth. Add Parmesan cheese and blend thoroughly. Line a 7 x 3 inch loaf pan with plastic wrap. Spread one third of cream cheese mixture evenly in the bottom of the pan. Top with half of spinach mixture, spreading evenly. Repeat layers, ending with the cream cheese mixture. Cover and refrigerate 4 hours or overnight. Unmold and remove plastic wrap. Garnish, as desired, and serve with sliced French bread. Yield: about 35 appetizer servings.
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Converted by MM_Buster v2.0l.