Whole Foods Spinach And Artichoke Dip - cooking recipe

Ingredients

1 (10 ounce) package frozen spinach, all moisture removed
1 (14 1/2 ounce) can artichoke hearts, drained
1/2 cup roasted red pepper, from a jar, drained
1 bunch green onion, white and green parts
3/4 cup Hellmann's light mayonnaise
3 tablespoons parmesan cheese, grated
2 jalapenos, chopped
1/2 lemon, juice of
1 pinch sea salt
pepper

Preparation

Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapenos, and green onions to a food processor and chop until desired texture. If you like your dips chunky, you can skip the processor and chop by hand.
In a large bowl, mix all ingredients together thoroughly.
How easy is that? Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving.
Note: Feel free to play with the ingredient quantities. I like more spice, so I typically use 4 jalapenos. Adding more red peppers adds more color and flavor as well.