6 oz steamed baby spinach, squeezed dry
1/2 cup large dice fennel
1 shallot, minced
8 oz brick Greek Cream Cheese and Greek Yogurt
1 tablespoon Greek yogurt
1 tablespoon mayonnaise
1 teaspoon ground mustard
1/4 teaspoon celery seed
1/4-1/2 teaspoon garlic powder
freshly ground black pepper
Heat a small amount of oil in a nonstick pan. Saute the fennel until softened and lightly caramelized.
Add the fennel to a food processor. Pulse into small bits. Add the spinach and pulse twice. Add the remaining ingredients and pulse until a relatively smooth dip forms.