This spinach and artichoke dip or spread is light and flavorful. As a dip, enjoy with crackers like the whole wheat Yehuda Matzos in the photo or with cut up veggies.
In a food processor, process:
~Artichokes from a 9.9 oz jar until finely chopped. I used artichokes in water, drained
~2 cups packed fresh spinach until finely chopped
~About 2 tablespoons caramelized onions and 1 clove of garlic. I had leftover caramelized onions but a small shallot would be a good substitute
Mix above ingredients with:
~1/4 cup mayonnaise of your choice
~1 6 oz. container plain coconut yogurt. That's what I had on hand. Plain almond yogurt would probably be good. Use less or more mayo/yogurt depending on consistency you want
~About 1/4 cup of chopped almonds. I happened to have these leftover from a meal and were a nice addition
~1/2 teaspoon Dijon mustard (taste with 1/2 teas then add more if needed)
~A generous pinch, about a 1/2 teaspoon, of nutritional yeast to give it a salty cheese flavor (more or less to taste - be careful not to use too much!)
Let the mixture sit about 15 to 30 minutes to blend the flavors before serving.
Organic as much as possible.
