• 16 ounces Nature’s Greens® Mustard
• 1 cup water
• 1 14.5 ounce can of low sodium vegetable broth
• 8 ounces Neufchatel cheese, softened
• 2 cups fresh made salsa, drained
• 3 cups shredded Mexican cheese blend, divided
• Assorted fresh vegetables

Preheat oven to 350 F. Cook greens over medium heat in water and broth for 20 minutes or until desired consistence. Drain well, squeezing excess moisture out of greens. Set aside. In a large bowl, combine cream cheese, salsa, mustard greens, and 1 1/2 cups cheese. Spread into an ungreased 9-inch pie plate. Sprinkle with remaining cheese. Bake, uncovered, for 20 – 25 minutes or until heated through. Serve with assorted fresh vegetables.