10 oz. frozen spinach, thawed and drained
14 oz. can artichokes hearts, rinsed and drained
1 roasted red bell pepper, peeled and chopped
½ ripe avocado
1 garlic clove, or ½ teaspoon garlic powder
2 tablespoons fresh chopped basil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon onion powder
2 tablespoons nutritional yeast
1 teaspoon honey (optional)
Drain the artichokes and spinach well, then add them to the bowl of a large food processor. Add in the rest of the ingredients and combine into a chunky dip.
For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.
Makes 2 cups.