8 ounces Philadelphia cream cheese; room temp
2 cups Okios plain Greek yogurt
1/2 teaspoon lemon zest
1 teaspoon McCormick onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
½ teaspoon black pepper
1 teaspoon Lipton chicken bouillon; I use vegan cubes with no added msg
2 boxes frozen spinach; thawed, drained, excess moisture wrung out in toweling
¼ cup green onions or shallots; chopped
In a bowl, beat the cream cheese, yogurt, seasonings and lemon zest until mixed and fluffy.
Beat in the spinach until evenly blended.
Stir in green onions or shallots and taste for seasoning, adding more as desired.
Refrigerate at least overnight, stirring well before spooning into a serving dish.
Makes about 3 cups of dip