Goat Cheese Spinach Artichoke Dip

INGREDIENTS:

• One 14-ounce can artichoke hearts, drained
• 6 ounces of frozen spinach – thawed, squeezed, and drained
• 1 lb. organic goat cheese
• 2 Tbsp olive oil
• 2 tsp lemon juice
• 1 garlic clove, minced
• ½ cup pecorino romano, grated
• 1 Tbsp parsley
• 1 Tbsp chives
• ½ Tbsp basil
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp of cayenne pepper (optional*)

DIRECTIONS:

1. Blend all ingredients except the pecorino romano until smooth.
2. Top with freshly grated pecorino romano.
3. Serve and enjoy!