Artichoke Spinach Dipdips 1 1/2 oz jar artichokes drained 10 oz bag spinach 3/4 cup mayonnaise 3 tablespoon lemon juice 1/2 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 2 1/2 cups. From: Syd's Cookbook. |
