Directions:
- With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
- In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.
- To serve, unmold and place in the center of your serving dish - I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1000.25 Kcal (4188 kJ) | ||
| Calories from fat | 947.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.32g | 162% | |
|---|---|---|---|
| Cholesterol | 256.65mg | 86% | |
| Sodium | 536.5mg | 22% | |
| Potassium | 303.52mg | 6% | |
| Total Carbs | 5.57g | 2% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 12.92g | 26% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.1mg | 6% | |
| Calcium | 302.5mg | 30% | |
| Amount Per 100 g | |||
| Calories | 437.47 Kcal (1832 kJ) | ||
| Calories from fat | 414.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.06g | 162% | |
|---|---|---|---|
| Cholesterol | 112.25mg | 86% | |
| Sodium | 234.65mg | 22% | |
| Potassium | 132.75mg | 6% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 1.26g | 11% | |
| Dietary Fiber | 0.62g | 6% | |
| Protein | 5.65g | 26% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.5mg | 41% | |
| Iron | 0.5mg | 6% | |
| Calcium | 132.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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