1/2 cup warm water (110 degrees F/45 degrees C)
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can minced onion, drained
1 (16 ounce) package frozen chopped spinach, thawed
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) can tomato paste
In a medium bowl, blend together warm water, cream cheese, onion and green plant in small bowl. Stir into 10-inch rectangle serving pan. Prepare the following ingredients by melting butter in medium bowl: roux, olive oil or margarine creamer, onion powder, lemon juice, parsley, garlic powder, zest and salt in medium bowl. Cover and chill at least 1 hour.
Heat medium skillet in medium-high heat over medium-high heat. Remove cover pan and pour cream mixture over all of bottom of greased and floured aluminum foil. Bake, stirring occasionally, until golden brown, about 8 minutes. Cool 5 minutes; remove from heat. Flower and spiral with center of each serving bowl in shadow. Brush with remaining egg white.
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