There’s a lot of possibilities from Poemomm’s wonderful Real Cream Cheese  recipe! This spinach dip tastes authentic to me at least!
4 cup "cream cheese" or macadamia nuts
10 ounce spinach, chopped, frozen, thawed
2½ cup jicama, sliced and diced
4 green onions, finely chopped
½ cup parsely , finely chopped or minced
1 teaspoon apple cider vinegar
1 teaspoon salt
2 teaspoon garlic powder
3 teaspoon Beau Monde seasoning, elaboration below
You can buy spinach already chopped and frozen, but for the sake of purely raw reasons I got my own fresh spinach and chop and freeze it myself. After it thaws out, drain the water and squeeze the spinach to get excess water out.
chop the onions, jicama, and parsley. Add them and all the other ingredients to the cream cheese in a bowl and mix.
Before people starting using Knorr’s vegetable soup mix to season spinach dip they used Beau Monde, which is a mix of other seasonings. I didn’t see any in my local markets so I just used what I had of the seasonings that would be used to make it. Here’s what they are:
1 tbsp ground cloves
1 1/4 tsp cinnamon
1 tsp salt
1 tbsp ground bay leaf
1 tbsp all spice
2 tbsp pepper
1 tbsp ground white pepper
1 tsp nutmeg
1 tsp mace
1 tsp celery seed
I’d say just use what you have and leave it at that!
suggestions: adding onion powder. chopped celery. decreasing cream cheese amount or increasing spinach amount if you like more spinachy dip. also might try letting the cream cheese sour a little bit more.
serve with your favorite crackers and enjoy!