Measure ingredients and combine into saucepan Place saucepan onto burner on medium heat Allow sauce to come to a simmer Once at a simmer adjust flame lower temperature and allow to gently simmer for 10 minutes Remove from heat and allow to cool

Scale and combine ingredients into small mixing bowl Whisk vigorously until fully emulsified Store in airtight container

Place thawed spinach in a fine-sieve or between layered paper towels and press out excess moisture Scale all ingredients into a medium/large mixing bowl Mix ingredients thoroughly until spinach is well dispersed and there are no visible lumps of cream cheese. Place in the refrigerator to store.

Measure and place ingredients into a bowl. Whisk until ingredients are completely dissolved and evenly incorporated. Store in an airtight container and keep refrigerated.

Preheat oven to 350 F Mix ingredients in base layer until combined and press into baking container. Mix ingredients in top layer until thoroughly combined and no lumps remain. Pour thin layer on top of base layer. Bake until toothpick inserted next to the edge comes out clean (~22 minutes for large square pan).

Preheat oven to 325  and line a square pan with parchment paper. Combine all ingredients into a food processor and blend until evenly incorporated. Pour into parchment lined pan and spread evenly. Bake at 325 for 40 minutes, then at 300 for 20 minutes.  

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