Spinach Dip with Artichokes


1 1/2 ounces artichokes drained
3/4 cup mayonnaise
1/2 teaspoon grated lemon rind
1 Salt and pepper
10 ounces bag spinach
3 tablespoons lemon juice
1 Tabasco 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.
Makes 2 1/2 cups


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