Creamy Spinach Camelina Dip

18 oz (500 g) of cream cheese

1 1/2 cup (375 ml) of frozen spinach

1 1/2 cup (375 ml) of sour cream

1/3 cup (75 ml) of green onions

1/2 tsp. (3 ml) of onion powder

1/2 tsp. (3 ml) of Worcestershire sauce

1 tbsp. (15 ml) of virgin camelina oil Signé caméline

2 tbsp. (30 ml) of plain camelina seeds Signé caméline

1/4 tsp. (1 ml) of garlic powder

Salt and pepper (to taste)

Large loaf of bread (if desired)

1. Defrost spinach and wring out ALL excess water with a towel or paper towels (you can defrost in a microwave oven for faster results).
2. Add the spinach and all other ingredients to a blender and mix until completely incorporated.
3. Pour the dip into a serving dish or a large emptied loaf of bread.