Spinach Feta Cheese Dip

by Yard House's Executive Chef Carlito Jocson

6 cups blanched and chopped fresh spinach
2 cups crumbled feta cheese
2 cups shredded jack cheese
2 cups softened cream cheese
1/2 cup minced garlic
1 cup chopped parsley
1 teaspoon salt
1 teaspoon pepper
1 cup olive oil

1. Heat olive oil in large pan and saute garlic
till light golden brown. Add spinach, parsley
and season with salt and pepper.
2. Reserve spinach and cool to room
3. Put feta, jack, cream cheese and spinach in
a large bowl and mix well.
4. Portion out into casserole dishes.