Spinach-Avocado Dip

• 1/2 cup finely chopped shallot
• 1 tablespoon minced garlic
• 10 ounces spinach, rinsed well
• coarse salt & freshly ground black pepper
• 2 medium-ripe Hass avocadoes, chilled (1 large Florida Avocado)
• 1 cup nonfat Greek yogurt
• 4 1/2 teaspoons fresh lemon juice
• Serve with
• 12 ounces sugar snap peas (optional)
• 9 small slice pumpernickel bread, cut into triangles (optional)

1. Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes.
2. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes.
3. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
4. Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth.
5. Season with pepper.
6. Finely chop spinach mixture.
7. Stir in avocado puree.
8. Serve with snap peas and bread for dipping.or whatever you want.

shallot, garlic, spinach, salt, avocadoes, yogurt, lemon juice, sugar snap peas, bread

Taken from www.food.com/recipe/spinach-avocado-dip-476804 (may not work)