8 oz. cream cheese, softened
6 green onions
1 cup loose baby spinach leaves
1 stalk celery
1 tsp. lemon juice
Wash all the vegetables. Dry the spinach off in a salad spinner, or with a towel.
Finely chop the onions, carrot and celery. Remove any tough stems from spinach. Roll several leaves together, then shred with a sharp knife. Repeat with remaining leaves.
Mix vegetables and lemon juice into the softened cream cheese. Add salt and pepper to taste.