Artichoke Spinach Dip
5 oz. fresh spinach (about 10 c. loosely packed), stemmed and chopped roughly
16 oz. neufchâtel, softened
1/2 c. organic valley sour cream
1/2 c. sir kensington’s mayonnaise
2 large garlic cloves, minced
1/2 tsp. sea salt
1/2 tsp. ground black pepper
14 oz. can artichokes, drained and chopped
Heat spinach in medium size pan with 1/3 c. water and stir until wilted. Remove from pan and drain; squeezing out as much water as possible.
Combine neufchâtel, sour cream, mayonnaise, garlic, salt, and pepper until smooth.
Fold in spinach and artichokes.
Serve with fresh cut vegetables and crackers.