I LOVE spinach artichoke dip.  Sadly it is always packed with cream cheese, Parmesan and mozzarella.  Here is my perfected cow dairy free version.

INGREDIENTS:

• One 12-ounce jar of artichoke hearts, drained and rough chopped
• 10 ounces of  frozen spinach
• 1 pound soft goat cheese
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• 2 tablespoon minced shallot
• ½ cup manchego, grated
• 1 tablespoon parsley
• 1 tablespoon chives
• ½ tablespoon basil
• ½ teaspoon sea salt
• ½ teaspoon black pepper

DIRECTIONS:

1. In a food processor, mix all ingredients except the vegetables and herbs, process on low speed until well incorporated and creamy.
2. Add the vegetables and herbs blend until combined.
3. Pour into a pyrex
4. Top with manchego
5. Warm in a 350 degree oven for 15 minutes
6. Turn the oven up to broil to brown the cheese.