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 14-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  until well incorporated and creamy.
2. Pour into a pyrex
3. Top with manchego
4. Bake in a 375 degree oven until golden bubbly