Dig in and have no guilt with this yummy dip!  Zero dairy and loaded with nutrients and flavor.  A must try!

1 cup frozen chopped spinach

1 can plain (non marinated) artichoke hearts

1 onion

2 garlic bulbs

1 container plain kite hill (almond based) cream cheese

1 cup plain unsweetened almond or cashew yogurt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1 juice of lemon

salt/pepper

olive oil

Preheat oven to 350 degrees.  Heat the spinach in the microwave. Place the warm spinach in cheese cloth or paper towels and squeeze out the excess liquid. Place the spinach in your baking dish.

Chop and dice up your onion and garlic and sauté until translucent.  Add the cumin and smoked paprika, lemon juice, salt and pepper to the pan and mix.  Add the mixture to the baking dish.  Roughly chop the artichoke hearts and add them as well.  In a separate bowl, mix together the cream cheese and yogurt.  If the cream cheese is too hard, place in the microwave for about 40 seconds to soften it.  Add the cream mixture to the baking dish and cook in oven until heated:) serve with veggies or gluten free crackers! Yum!