Artichoke Spinach Dip
Recipe type: Dips and Salsas
Serves: 2 1/2 cups
  • 1 1/2 ounces jar artichokes drained
  • 10 ounces bag spinach
  • 3/4 Cup mayonnaise
  • 3 Tablespoons lemon juice
  • 1/2 teaspoon grated lemon rind
  • Tabasco to taste
  • salt and pepper to taste
  1. Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanche in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks.
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