Spinach and Artichoke Dip {The Best!}

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

10 oz bag Traders Joe's organic chopped spinach, (defrosted and squeezed kinda dry but not bone dry)

½ medium onion finely chopped

3 large garlic cloves, pressed or minced

1 medium organic peeled carrot, grated

1 tbsp oil for frying

1.5 cups Greek yogurt or sour cream at least 1% fat

½ cup light cream cheese (or split regular cream cheese with 0% large curd ShopRite cottage cheese, only ShopRite is good)

¼ cup mayo

2 tsp dry onion dip mix (you want the powder from the bottom too)

Handful of radishes, diced small

¼ tsp black pepper

¼ tsp salt

⅛ tsp garlic powder

¼ tsp smoked paprika (optional)

1 cup chopped jarred artichokes with 1 T juice (The Brine has a bit of vinegar in it so it gives a nice balance. If you don't have the Brine, add a 1 teaspoon of lemon)

1 T pecorino Romano

1 T nutritional yeast (or just double up on the pecorino)

OPTIONAL: TO MAKE THIS A HOT DIP, ADD SOME SHREDDED MOZZARELLA AND TOP WITH extra MOZZ AND Parm AND BAKE AT 350 UNCOVERED for 20 minutes.

Ground black pepper /salt to taste

Note: Ingredients may have been altered from the original.

Directions at ifoodreal.com

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