No exact ingredient quantities on this, because we’ve always just made “enough,” and put in what was needed to make it taste good.

• 4 pounds cream cheese
• Sundried tomatoes packed in oil
• Garlic cloves
• Parmesan cheese
• 1 package frozen spinach, cooked and well-drained
• Fresh basil

Line am 8- or 9-inch springform pan with plastic wrap. Beat cream cheese until smooth. Spread a thin layer of cream cheese on bottom of springform pan.

For the red layer, purée sundried tomatoes, with enough smashed garlic to taste, and Parmesan cheese; pour over cream cheese layer in pan. Then add another layer of cream cheese on top of the tomato purée.

For the green layer, blend spinach and 2-3 basil leaves, more smashed garlic, and more Parmesan. Spread over last layer of cream cheese. Finally, cover the spinach with another layer of cream cheese, and put the pan in the fridge to chill overnight.

Unwrap and plate; garnish with the rest of the basil. This is great with lahvosh or matzo crackers!

from our friend Bob Salsman