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.

This is the perfect hors d'oeuvre and always a crowd pleaser. I mean c’mon who doesn’t like spinach artichoke dip? But it can pack in the calories and saturated fat (from the mayo, cheese, and cream cheese). This alternative tastes just as good, but doesn’t leave your tummy upset or leave you regretting that you “ate too much.”