Owner Manual

28
 6 cloves of garlic, peeled and crushed
 1 6 1/2 ounce jar of marinated artichokes, drained
 1/2 cup of Greek yogurt
 1 teaspoon of lemon juice
Directions:
1. Heat olive oil on medium-low heat, then add spinach. Add
a good pinch of salt and stir often until the spinach wilts
down. Let it cook till it becomes glossy, limp, and feathery
in texture.
2. Add the garlic and cook another minute or two, just until
the raw taste is cooked out. Then add the artichokes to
heat them through, which allows their brine to easily mix
with the olive oil.
3. Transfer the mixture to a food processor and add the
yogurt and lemon juice. Pulse six to nine times or until just
combined. Add additional salt and lemon juice if need be,
then serve immediately or at room temperature.