Garden Vegetable Dip

• 1 cup torn fresh spinach leaves
• 1/2 cup fresh parsley, stemmed
• 1/4 cup cold water
• 3 Tbsp. sliced green onions
• 1/2 tsp. dried tarragon leaves, crushed
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 3/4 cup chopped cucumbers
• 1/2 tsp. lemon juice
• 3 drops hot pepper sauce
• 1/4 tsp. salt

1. Mix spinach, parsley, water, onions and tarragon in small saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; cover.
4. Simmer 1 min.
5. ; drain.
6. Place spinach mixture in blender or food processor.
7. Add remaining ingredients; cover.
8. Blend until smooth.
9. Place in serving bowl; cover.
10. Refrigerate several hours or overnight.
11. Serve with assorted cut-up fresh vegetable dippers.

fresh spinach leaves, fresh parsley, cold water, green onions, tarragon, cheese, cucumbers, lemon juice, pepper sauce, salt

Taken from www.kraftrecipes.com/recipes/garden-vegetable-dip-52942.aspx (may not work)