Three Cheese Vegetable Dip

Oh, my freaking yumminess. This was way too good not to blog about. I love making dips. I'm often the one who brings the spinach and artichoke dip to the party and it's gone before half the party is over. But, what excuse do I have to make such deliciousness without a party to go to? How about if we add a few more vegetables to the mix? Will it still be yummy and have enough nutrition to count as lunch? The answer, I say with a very satisfied tummy, is yes.

This recipe is big enough to take to a party, or have for lunch with leftovers to enjoy as a snack or to stuff into an omelet for breakfast the next morning.

Three Cheese Vegetable Dip

two pkg cream cheese

two cups of milk

four cloves of garlic (pressed or minced very fine)

salt and pepper to taste

1 cup shredded carrots

1 cup finely chopped fresh baby spinach (or frozen, but be sure to drain and chop finely)

1 can sauerkraut, drained (or 1 can artichoke hearts, finely chopped)

1 cup shredded mozzarella

2 tbs grated Parmesan

Melt the cream cheese in the milk, in a pan on the stove. As it melts add in the garlic, salt and pepper, carrots and spinach. Cook until thick and creamy. Add in the sauerkraut and cook a little longer until warm and bubbly. Take off of the heat and add in the cheeses. Stir until cheese is melted and serve warm with whole grain tortilla chips or cool and serve with vegetables.