Recipes out of the Blond Box

2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1 (8-ounce) package light cream cheese, cut up
2 tablespoons low-fat milk
2 cloves garlic, minced
¼ teaspoons shredded lemon peel
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
¼ teaspoon bottled hot sauce
¼ cup sliced green onion
1 (16-ounce) round French loaf (6 inches in diameter)
sweet red pepper, chopped
carrot sticks, red or green pepper sticks and jicama sticks for dipping

Dip: in large mixer bowl combine spinach, cream cheese, milk, garlic, lemon peel, lemon juice, Worcestershire, hot pepper sauce and ¼ teaspoon salt. Beat with an electric mixer on medium until combined. Stir in sliced green onion. Cover mixture and chill until serving time.

Bread bowl: Slice 1 inch off top of loaf; reserve. With a large spoon scoop out the low, leaving an approximately ½ inch shell. Cut insides into cubes for dipping. Place dip into the bread shell; garnish with red pepper. Serve with bread cubes and vegetables for dipping. Makes about 24 appetizer servings.