Holiday New Orleans Spinach!

2 pkg. Frozen chopped spinach
1 large pkg. Cream cheese (8 oz.)
1 stick of margarine, divided in half
grated rind of one lemon
Pepperidge Farm dressing crumbs (herb seasoned)

Blend cream cheese, ¼ stick of margarine and lemon rind.  Cook spinach according to directions.  Drain well. Squeeze out excess water. Mix with cheese mixture. (I add juice from ½ lemon or less and salt to taste). Put in buttered (or sprayed with Pam) casserole dish and top with desired amount of crumbs.  Melt 1/2 stick of margarine and drizzle over top.

Bake at 350 degrees for 25 to 30 min.  Serves 4-6 *

(GREAT recipe that has become a family holiday favorite!)

Janine C. Hagan
( *originally from The Mountain Brook Presbyterian Church Cookbook.)


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