Rich and Creamy Spinach Vegetable Dip

• 1 12-2 cups finely chopped spinach (I used fresh)
• 14 small zucchini or 14 medium zucchini, finely chopped
• 3 fresh garlic cloves, finely chopped
• 1 carrot, grated
• 12 small onion, finely chopped
• 3 -4 cauliflower florets, crumbled up
• 4 pieces eggplants, one inch cubes, finely chopped
• 2 -3 tablespoons capers
• 1 cup sour cream
• 1 cup cream cheese
• 1 12 cups grated parmigiano-reggiano cheese, of good quality (not from a bag or can)
• 12 teaspoon sea salt
• 18 teaspoon black pepper
• 1 teaspoon dill weed
• 1 dash chili powder
• 18-14 fluid ounce lemon juice
• 10 -15 cherry tomatoes (cut in half or sliced)
• 6 -8 pieces of crisply cooked bacon, crumbled

1. Preheat oven to 375 degrees.
2. Combine everything but the bacon in a bowl until well mixed.
3. Note: For presentation, you can leave the cherry tomatoes aside when you are making the mixture and instead use them to line the edges of the serving dish.
4. Spread mixture in baking dish and bake in oven for 20-30 minutes, sprinkling bacon cumbles over top of mixture at half way through baking time.

zucchini, garlic, carrot, onion, cauliflower, eggplants, capers, sour cream, cream cheese, cheese, salt, black pepper, dill weed, chili powder, lemon juice, tomatoes, bacon

Taken from www.food.com/recipe/rich-and-creamy-spinach-vegetable-dip-196882 (may not work)