Once again – something quick to whip up for any impromptu guests. Also a good recipe to have on hand for the upcoming summer barbeques.

Ingredients:

• 100g of Feta
• 100f of cream cheese of your choice
• 2 large handfuls of fresh baby leaf spinach
• 1 tbsp of olive oil
• 1/2 tsp of Dr.Coy’s Vegetable Bouillon to season

Method:

Place the spinach into a colander and pour boiling water over it until wilted, then rinse under cold water and squeeze dry. Place in a food processor along with all other ingredients. Give it a good whizz. Serve with fresh vegetables.

Best consumed within 3 days.