Lunchbox Side

Pool Side Veggie Dip

Recipe & Photo by Justin Kouri

Yield: 2 cups

Ingredient

2 cups summer greens (spinach, tetragonia and/or amaranth)

2 lemons, juiced

1 clove garlic

1 teaspoon salt

¼ teaspoon red pepper flakes

8 ounces cream cheese, softened

Procedure

1. Combine greens, lemon juice, garlic, salt and red pepper flakes in a food processor.

2. Pulse until greens are finely chopped, about 30 seconds. Be sure to periodically scrape down the sides.

3. Add cream cheese to the processor with the greens and continue to pulse for another minute.

4. Transfer to a bowl and serve with crudity, pita bread or tortilla chips. Enjoy!

*Note: Can be made ahead and kept in an airtight container in the refrigerator for up to 1 week.