Salsa Verde

1. 1

   Bring all ingredients except vinaigrette and cream cheese to boil in saucepot on medium heat.

2. 2

   Reduce heat to medium-low; simmer 20 min.

3. 3

   or until vegetables are tender.

4. 4

   Remove and discard bay leaves.

5. 5

   Strain vegetable mixture, reserving liquid.

6. 6

   Place strained vegetable mixture into blender along with 1-1/2 qt.

7. 7

   of the reserved liquid (or with 1-1/2 cups of the reserved liquid for trial recipe).

8. 8

   Blend until smooth.

9. 9

   Add vinaigrette and cream cheese; blend well.

10. 10

    Pour into separate container.

11. 11

    Refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.