Add all ingredients to a food processor and process on HIGH until the mixture is well combined. You may need to stop halfway through and scrape the sides to help it along.
Taste and adjust the seasonings to your preference.
Store in an air-tight BPA-free container in the refrigerator.
Baby Spinach: When measuring the spinach, make sure you use (5) packed cups.Onion: I used white onions in this recipe, but feel free to use your favorite variety or whatever you have on hand. I do not recommend using a sweet onion since this is a savory recipe.Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you can also use store-bought organic lemon juice.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately 1 1/2 cups of dip. Nutritional information is for 1/4 cup which is (1) serving.