Artichoke spinach dip

Yield: 1 servings

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