Artichoke Spinach Dip

By MissHeather

Ingredients

• 340 milliliters jar artichokes, drained
• 3/4 C mayonnaise
• 1/2 teaspoon grated lemon peel
• salt and pepper
• 10 ounces fresh spinach
• 3 tablespoons lemon juice
• tabasco sauce, to taste

Preparation

Step 1

Chop artichoke hearts in food processor. Set aside. Wash spinach well. Blanch in boiling water. Drain; squeeze dry and chop in food processor. Add chopped artichokes and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks.