Knorr Vegetable Recipe Mix Substitute

I'm probably too late, but here are 2 recipes.

WARM SPINACH-PARMESAN DIP
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper
Baguette slices, toasted

Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sautÃ© until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

Makes about 3 cups.
Bon AppÃ©tit

SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES
Fresh spinach, sauteÃ©d in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket.

1 1/2 teaspoons plus 2 tablespoons olive oil
2 teaspoons finely chopped garlic
8 cups (packed) fresh spinach leaves (about 5 ounces)
1/2 cup chopped green onions
1 cup sour cream
1 teaspoon fresh lemon juice

2 6-inch-diameter pita breads

Assorted raw vegetables

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sautÃ© 10 seconds. Add spinach; sautÃ© until wilted and tender, about 2 minutes. Cool.
Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.

Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)

Serve dip with pita triangles and assorted raw vegetables.