Roasted garlic-spinach dip

Makes 8 servings (1/4c)

133 Calories / 7g total fat

Preparation Time: 45 min

**Pretty good – very green….good idea for St Patty’s Day treat J

Ingredients:

1 whole head garlic

1 teaspoon olive oil

1 - 10 oz package frozen chopped spinach

¼ cup skim milk

Dash bottled hot pepper sauce

1 - 8oz package reduced-fat cream cheese (Neufchatel), cut up

Chopped tomato (optional)

1 recipe Toasted Pita Wedges **found these in the fancy bakery section – near Hawaiian bread at Rainbow.  You do need all 8 rounds in order to have enough bread/dip ratio

Directions:

Peel away outer dry leaves from head of garlic, leaving skin of garlic cloves intact.  Cut off pointed top portion of head (about ¼ inch) with a knife, leaving the bulb intact.  Place on a double-thick, 12-inch square of foil.  Drizzle garlic with the oil.  Fold foil to enclose garlic.  Bake in a 375 degree oven for 20 minutes or until garlic is soft.  Cool.

Toasted Pita Wedges: split 8 small pita bread rounds; cut each half into 6 wedges.  Place, cut sides up, on an ungreased baking sheet.  Bake in batches in a 375 degree oven for 7-9 minutes or until lightly browned.  Store any leftovers in an airtight container.

Cook spinach according to package directions, except omit salt.  Drain well; press out excess liquid.

Squeeze pulp from garlic cloves into food processor bowl, discarding skins.  Add the drained spinach, milk, hot pepper sauce, and 1/8 teaspoon of salt.  Cover and process until well blended.  Add cream cheese.  Cover; process until nearly smooth.  (used a blender and worked pretty good)

Transfer mixture to saucepan.  Cook and stir over medium-low heat until heated through.

To serve, transfer to serving bowl.  If desired, sprinkle with tomato.  Serve with Toasted Pita wedges.