Spinach and Artichoke Dip
| 1 lb | fresh spinach |
| 1 14 oz can | artichokes hearts (try to use organic) |
| 1/2 cup | yogurt, mayonnaise or mayonnaise substitute |
| 1/4 cup | soy mozzarella |
| 1/4 cup | parmesan cheese or soy parmesan |
| 1 tbsp | fresh garlic (minced) |
| to taste | sea salt and black pepper |
| 1 tsp | extra-virgin olive oil |
- Steam spinach for 1 minute – do not overcook.
- Drain in a colander or press out the excess water.
- Sauté garlic in 1 tsp of extra-virgin olive oil for 1 minute.
- Place all ingredients in a food processor and blend.
- Season to taste with sea salt and black pepper.
- Heat and serve with cut-up veggies or your favorite whole grain pita.
