Artichoke Spinach Dip

by Kathleen Morrison

Prep time: 0:10

Servings: 2 cups

INGREDIENTS

1 jar (1-1/2 oz.) artichokes, drained
3/4 cup mayonnaise
1/2 tsp. grated lemon rind
Salt and pepper, to taste
1 pkg. (10 oz.) spinach
3 tbsp. lemon juice
Tabasco, to taste

INSTRUCTIONS

Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch 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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Tagged: artichokedip, dipsspreads add tags

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