Amazing Artichoke – Spinach Dip!

We enjoy home made dips every Friday night with our seed crackers. And I’m always looking for new tastes and colors to add to the Shabbat table.

This week there was a sale in the frozen section in our local supermarket. I’ve never bought frozen artichoke bottoms so I decided to try them. I also picked up a bunch of fresh spinach and some new Israeli-grown. just-harvested garlic, thinking that maybe I could put together a great-tasting, no-cook, one-step-in-the-food-processor dip. (I love easy and quick)

Well, it worked! I’ll be adding this artichoke/spinach dip to the weekly line up.

I’ve found that using Galilee Green Extra Virgin Olive Oil in all my dips, raises a good recipe to outstanding! The amazing flavor and smooth texture of Galilee Green has everyone asking for, “More please!”

Artichoke/Spinach Dip

Ingredients

Fresh Israeli Garlic and Lemon from our Garden!

• 2 garlic cloves
• 1 400 gram bag of frozen artichoke bottoms, thawed
• 4 cups lightly packed fresh spinach
• 1/2 ripe avocado
• 2 tablespoons fresh chopped basil
• 2 tablespoons Galilee Green Olive Oil (GGOO)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

Directions

1. Place the garlic cloves in the food processor and pulse until finely chopped.
2. Add each ingredient in order, pulsing until desired smoothness. Shorter time for chunky, longer for a smoother dip.

That’s all there is to it!