Once again – something quick to whip up for any impromptu guests. Also a good recipe to have on hand for the upcoming summer barbeques.
- 100g of Feta
- 100f of cream cheese of your choice
- 2 large handfuls of fresh baby leaf spinach
- 1 tbsp of olive oil
- 1/2 tsp of Dr.Coy’s Vegetable Bouillon to season
Place the spinach into a colander and pour boiling water over it until wilted, then rinse under cold water and squeeze dry. Place in a food processor along with all other ingredients. Give it a good whizz. Serve with fresh vegetables.
Best consumed within 3 days.