Cheesy Spinach and Roasted Carrot Dip

This is a variation on spinach dip that we enjoy as an appetizer this time of year. We dip pretzels, crackers, raw carrots sticks, watermelon radish slices, daikon slices, and celeriac slices in this decadent dip.

• 2 bags spinach

• 2-3 carrots, chopped into large chunks

• 1 small onion, peeled and quartered

• 3-5 garlic cloves, peeled

• 1 package cream cheese

• 1 cup shredded mozzarella

• 1/2 cup shredded parmesan

• 1 TBSP olive oil

• 1 tsp dill (optional)

• salt and pepper to taste

Toss carrots, onions, and garlic with olive oil on a baking tray. Roast them at 400 until they lightly brown. When the veggies are done, put all the ingredients in a food processor or blender and puree until smooth. Transfer to a deep baking dish and bake at 400 until the cheese melts. Serve warm.