from the kitchen: spinach, artichoke, chickpea dip

This winter we've been eating a lot of vegetarian dishes at home. My spinach, artichoke, chickpea dip is super easy and incredibly flavorful, and makes a great snack. What's nice too is that these are items we often just have on hand, so there's no need to make a special run to the grocery.

Ingredients:
1 can artichokes
about 1/2 cup frozen spinach, thawed
about 1/4 cup chickpeas
juice of 1/2 lemon
about 1/4 cup of good olive oil
about 1/2 teaspoon each of turmeric and curry powder
pinches of salt and pepper
cilantro to dress, if desired

I added all of these ingredients to my Cuisinart and blended until it's nice and creamy.

And, then I add a touch of cilantro for some more flavor, and serve with pita chips.