artichoke spinach dip

1 servings
1½ ounce Jar Artichokes Drained
10 ounces Bag Spinach
¾ cup Mayonnaise
3 tablespoons Lemon Juice
½ teaspoon Grated Lemon Rind
Tabasco To Taste
Salt And Pepper To Taste

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. Yield 2½ cups. From: Syd's Cookbook.

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