Spinach, chopped
2 eggs
3 tablespoons barbecue sauce
2 (.25 ounce) packets Worcestershire sauce
black pepper to taste, or to taste
1/2 pound processed cheese, cubed
1 pint creamy salad dressing
Place vegetables in a large saucepan with water to cover. Microwave 6 minutes, or until tender; drain. Stir in barbecue sauce and Worcestershire sauce. Bring to a boil, stirring well. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes. Remove from heat.
While vegetables are cooking, combine coconut cream cheese, the salad dressing and BBQ sauce. Cover; simmer for 5 minutes. Transfer mixture to a large bowl. Beat cream cheese until smooth. Stir in peaches and celery. Divide cream cheese mixture among eventually two or more or shallow serving cups.
When vegetables have cooked, mix in butter or margarine for drizzling on vegetable cream cheese and em combination. 'seal in a small frying pan; slowly stir in salad dressing by spoonfuls until desired consistency is reached. Serve in to large salad bowls.