Spinach and Carrot Dip

Featured Product: Nancy’s Organic 100% Grass-Fed Yogurt

Ingredients

• 1 lb. Baby Spinach
• 1 tablespoon Olive Oil
• ½ cup Yellow Onion, chopped
• 1 Clove Garlic, minced
• 1 Large Carrot, shredded
• 1 ½ cups Nancy’s Organic 100% Grass-fed Yogurt
• ½ teaspoons Lemon Zest
• 2 tablespoons Fresh Lemon Juice
• Salt and Pepper, to taste

Suggested Dippers

• Endive
• Radicchio
• Crackers

Directions

1. 1. Wash and drain the baby spinach before placing in a braising pan over medium heat. Cover and stir occasionally until wilted, 5 minutes.
   2. Transfer the wilted spinach to a cutting board and allow it to cool slightly. Coarsely chop and set aside in a large mixing bowl.
   3. Warm the olive oil in a skillet over medium heat. Add the chopped onion, minced onion and shredded carrot. Sauté until softened.
   4. Transfer the sautéed veggies to the bowl with the chopped spinach. Allow the mixture to cool completely.
   5. In a small mixing bowl, whisk together the yogurt, lemon zest, lemon juice, salt and pepper. Add the cooled veggies and incorporate.
   6. Serve with crackers, endive and radicchio leaves.