Skinny Artichoke Jalapeno Dip

Heat olive oil in a large nonstick skillet over medium heat. Cook shallots, garlic and jalapenos, stirring frequently, until tender, about 4 minutes. Add chopped spinach and ½ teaspoon salt and cover and cook until spinach is wilted, about 7 minutes. Keep an eye on it that it does not start to burn as the heat may need to be turned down to low. Set aside to cool.

In a large bowl, add cream cheese, remaining ½ teaspoon of salt, apple cider vinegar and chopped artichokes. Add cooled garlic, jalapeno, shallot and spinach mixture. Mix until combined well. If desired, add the mixture to a food processor and pulse for 1–3 seconds to blend slightly or longer for a smoother consistency.

Serve with your favorite gluten-free crackers, pretzels, bread, cucumber slices or celery sticks for dipping.