Spinach Artichoke Dip

Prep Time
10 minutes

Yields
About 2 cups

Ingredients
1 bunch of spinach  (I use the organic spinach leaves – about 3 cups)
14 oz can of artichoke hearts  (DRAIN them WELL!)
½ cup of VANILLA OIKOS yogurt 0
½ cup mayonnaise  (I use Hellman’s) 
1 clove garlic crushed
2 tablespoons of chopped scallions  or  1 ½ tablespoons of dry minced onions
½ cup grated parmesan cheese (optional)
1 tsp lemon juice (or a drop of lemon essential oil)
Sea Salt (& pepper if you like) to taste

Directions
Blend together in food processer till mixed well…serve with veggies like carrots, jicama, celery, etc. Can also serve with NON-GMO organic corn chips.   (The bioflavonoids and cynarine in the artichoke improve digestion, reduces blood fats, detoxifies the liver, & balances blood sugar.  Artichokes are great for building blood.)

Credit
From the Kitchen of Rebecca Stewart