Spinach-Mushroom Dip
(From Barleans)

1 clove garlic, crushed
1 cup chopped onion
1/2 lb. mushrooms, cleaned and chopped
1 Tbs. non-hydrogenated margarine or olive oil
1 cup water
1 tsp. salt or salt substitute
3 Tbs. lemon juice
1 1/4 cups spinach (10 oz frozen)
1/4 cup broth or white wine
1/2 cup tahini (sesame seed paste)
1/4 cup nutritional yeast flakes
4 tbs. flaxseed oil
1/8 tsp, cayenne
1/2 tsp. dried dill weed
Saute the garlic, onion and mushrooms in the margarine over low heat until soft.

Steam the spinach until wilted.

Combine all ingredients in a blender or food processor and puree until creamy.

Chill and serve. (Makes about 4 cups)