Spicy, Probiotic Spinach Artichoke Dip

• 20 oz. frozen spinach, thawed
• 14 oz. can artichoke hearts, not drained
• 2 green onions, diced
• 3/4 c. Greek yogurt
• 6 oz. cream cheese, softened
• 1/2 c. grated Parmesan cheese
• 5-6 Tbsp. wildbrine Spicy Kimchi Sriracha (or more depending on spice preference)
• 2 Tbsp. lemon juice
• 1/2 tsp. garlic powder
• Salt & pepper to taste

1. Thaw spinach and drain well using a strainer and a spatula to get as much water out as possible.
2. Dice artichoke hearts or place in a mini food processor and pulse several times to get artichokes finely chopped.
3. Add all ingredients to a large bowl and mix until well combined. If you have the time, let it sit an hour in the fridge. If not, dive right in.
4. Serve with your favorite veggies and/or chips.