Garden Vegetable Platter - cooking recipe

Ingredients

1 c. torn spinach
1/2 c. fresh parsley, stemmed
1/4 c. cold water
3 Tbsp. sliced green onions
1/2 tsp. dried tarragon leaves, crushed
1 (8 oz.) pkg. light Philadelphia brand Neufchatel cheese, softened
3/4 c. chopped cucumber
1/2 tsp. lemon juice
3 drops hot pepper sauce
1/4 tsp. salt

Preparation

Bring to boil spinach, parsley, water, onions and tarragon in small saucepan.
Reduce heat.
Cover; simmer 1 minute.
Drain. Place spinach mixture and all remaining ingredients in blender or food processor container; cover.
Blend until smooth.
Cover. Refrigerate.
Serve with assorted vegetable dippers.