Pesto Sun Dried Tomato Spinach Dip
1 tablespoon olive oil
5 ounces fresh baby spinach (or frozen spinach, thawed and squeezed of excess liquid)
8 ounces GO VEGGIE Cream Cheese
1/3 cup milk (use unsweetened almond or soy milk for lactose free/vegan version)
2 tablespoons pesto
1/3 cup julienned sun dried tomatoes (I used the jarred kind in oil)
2 cups GO VEGGIE Mozzarella Shreds, divided use
additional pesto and sun dried tomatoes for topping.
Preheat oven to 400 degrees F.
Heat olive oil over medium heat in a large skillet.
Add spinach and cook until completely wilted.
In a medium bowl, whisk together cream cheese, milk, and pesto.
Add sun dried tomatoes and 1 cup mozzarella shreds and stir to combine.
Spoon into large ramekin or small baking dish.
Top with remaining cup of mozzarella shreds.
Bake in preheated oven for 20-25 minutes, until dip is bubbling and cheese is melted.
Top with additional sun dried tomatoes and pesto.
Serve with pita chips or toasted baguette slices.
Greens & Chocolate