Olive, Artichoke and Spinach Dip
Serves: Approx. 3½ cups
  1. Chop the spinach roughly and then place it in a large microwave safe bowl. Cook on high, uncovered, for about 4 minutes or until completely wilted and then set aside to cool. When it’s cool enough to be handled, squeeze it with your hands to extract as much water as you can from it and set aside.
  2. In a dry skillet set over medium heat, toast the almonds until slightly colored and fragrant, about 3-5 minutes. Kill the heat and set aside to cool until you can safely handle the nuts with your bare hands.
  3. Put the toasted almonds in the bowl of your food processor and pulse a few quick times to chop them roughly.
  4. Add green and black olives as well as chopped preserved lemon and pulse a few times until all the ingredients are well combined and evenly chopped.
  5. Add the canned artichokes and pulse 3 or 4 times, just to break them down a little bit.
  6. Transfer to a mixing bowl, add the spinach, mayo, minced garlic, pepper flakes, black pepper and nutmeg and stir gently with a spoon, until well combined.
  7. Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.
  8. This dip will keep for up to a week in the refrigerator in an airtight container.
Nutrition Information
Calories: approx. ¼ cup
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/olive-artichoke-spinach-dip/