Lean Cuisine Garden Vegetable Dip With Pita Bread

• 1 cup broccoli floret
• 1 carrot, cut julienne
• 14 cup onion, finely chopped
• 1 12 cups fresh Baby Spinach, chopped
• 2 garlic cloves, minced
• 8 ounces neufchatel cheese
• 12 cup lowfat mozzarella cheese, shredded
• 14 cup parmesan cheese, shredded
• 12 cup low-fat milk

1. Boil broccoli, carrot, onion, spinach and garlic until tender.
2. Drain and cut broccoli in small pieces.
3. Melt neufchatel cream cheese, adding Mozzarella cheese, Parmesean cheese and milk.
4. Add vegetables and mix well.
5. Serve with Pita Pockets sliced in four pieces for each serving.

broccoli floret, carrot, onion, garlic, cheese, mozzarella cheese, parmesan cheese, lowfat milk

Taken from www.food.com/recipe/lean-cuisine-garden-vegetable-dip-with-pita-bread-464417 (may not work)