Spinach Feta Cheese Dip
Fresh seasonal organic vegetables: carrots, peppers, broccoli, cherry tomatoes, etc. Washed and sliced.
Wilt 1 bunch fresh spinach greens in a covered sauté pan until limp and bright green. Remove spinach to a colander and press as much moisture as possible from cooked spinach. Set aside.
Heat olive oil in sauté pan over medium heat. Sauté 1 medium onion finely chopped and 1 minced garlic clove until onion is translucent.
Stir in spinach, 2 tablespoons fresh finely chopped thyme, and sauté for 2 minutes. Transfer to food processor using a slotted spoon. Add 1/3 cup crumbled feta cheese and 1/4 cup plain yogurt, mix until combined.
Season with salt and pepper and refrigerate for at least one hour before serving.