Lightened-Up Spinach & Artichoke Dip

8 ounces (about 1 cup) frozen spinach

1 tablespoon extra virgin olive oil
1 cup chopped green onions (3 to 4 green onions), both green and white parts
1 chopped poblano pepper (optional)
½ teaspoon red pepper flakes (scale down or omit for mild flavor)
¼ teaspoon fine salt, to taste
8 ounces cream cheese, sliced into 4 even pieces
½ cup (4 ounces) Greek Yogurt
½ cup (4 ounces) chopped artichoke, canned in water
Freshly ground black pepper, to taste

Serving suggestions: Tortilla chips, pita chips, strips of bell pepper, carrot or celery stick,
cucumber slices

To thaw the frozen spinach, place it in a fine mesh strainer and run cool water over it until
the ice is all gone. Squeeze out all of the excess moisture in fistfuls over the sink. Set
aside. In a small-to-medium skillet over medium heat, warm the olive oil until
shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼
teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden
around the edges and the peppers are tender, about 8 to 10 minutes. Add the drained
spinach, cream cheese, Greek yogurt, drained artichoke, and several twists of black
pepper. While stirring constantly, cook until the ingredients are thoroughly mixed
together, warmed through and lightly steaming, about 2 to 4 minutes. Season with
additional salt and pepper to taste. Serve warm with your desired accompaniments.

Buffalo Ranch popcorn

12 cups air popped popcorn (about ½ cup kernels)

1 teaspoon garlic powder
1/2 teaspoon dried dill
1/4 teaspoon cumin
1/2 teaspoon salt
2 tablespoons butter
1 tbsp. Hot Sauce or to taste (I like Franks)

In a small bowl combine garlic, dill, cumin, and sea salt. Set aside. In another
bowl melt ghee and add hot sauce. Mix until combined. In a large bowl, toss
popcorn with ghee/hot sauce mixture and then toss with seasoning.