Spinach Avocado Dip

By amt2mf

Ingredients

• 1/2 cup finely chopped shallots (from 2 large shallots)
• 1 tablespoon minced garlic (from 3 cloves)
• 10 ounces spinach, rinsed well
• Coarse salt and freshly ground pepper
• 2 medium-ripe Hass avocados, chilled
• 1 cup nonfat Greek yogurt
• 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
• 12 ounces sugar snap peas
• 9 small slices pumpernickel bread, cut into triangles

Preparation

Step 1

Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.

Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.