Spinach Artichoke Dip
16 oz. chopped frozen spinach
14 oz. can artichoke hearts, drained & chopped
1/2 white onion, diced
4 cloves of garlic, minced or pressed
3 Tbsp. chopped basil
8 oz. Kite Hill chive cream cheese style spread (I like chive the best, but it's also good with plain & jalapeño!)
1/3 c. avocado mayo (sub vegan mayo to make it vegan)
2 Tbsp. lemon juice
1/4 tsp. Himalayan salt
Pepper to taste
1. Thaw the frozen spinach and squeeze out all of the water using a dish towel.
2. While spinach is thawing, sauté the onions and garlic until lightly browned.
3. Mix all ingredients in a bowl until evenly dispersed.
4. Cover and place the dip in the fridge to serve cold or place in the oven at 350˚F for about 15 minutes until warmed through.