Serve this healthy dip warm with garlic toasts, pita or bagel chips.
In the large bowl of a food processor, pulse together 1/2 of the spinach, Asiago cheese and garlic. Scrape bowl and add the rest of the spinach. Pulse a few more times.
Add the sun-dried tomatoes with some of their oil and pulse again a few more times until mixture is the consistency of a rough pesto.
Pour mixture into a medium size non-stick skillet and bring to a simmer. Cook about 10 minutes or until the garlic no longer tastes raw.
Add cream cheese and nutmeg. Stir to melt the cream cheese and combine. Cook another 5 minutes or so until cream cheese is completely incorporated.
Add a squeeze of lemon juice. Stir and serve warm with toasts, crisp pita or bagel chips.