Spinach-Avocado Dip - cooking recipe

Ingredients

1/2 cup finely chopped shallot
1 tablespoon minced garlic
10 ounces spinach, rinsed well
coarse salt & freshly ground black pepper
2 medium-ripe Hass avocadoes, chilled (1 large Florida Avocado)
1 cup nonfat Greek yogurt
4 1/2 teaspoons fresh lemon juice
Serve with
12 ounces sugar snap peas (optional)
9 small slice pumpernickel bread, cut into triangles (optional)

Preparation

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.or whatever you want.