Zesty Artichoke Spinach Dip
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | ounces |
artichoke hearts
one 340ml jar |
|
10 | ounces |
spinach
|
|
¾ | cups |
mayonnaise
|
|
3 | teaspoons |
lemon juice
|
|
½ | teaspoon |
lemon zest
grated |
|
1 | splash |
red hot pepper sauce
to taste |
* |
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
57.8 | ml/g |
artichoke hearts
one 340ml jar |
|
289 | ml/g |
spinach
|
|
177 | ml |
mayonnaise
|
|
15 | ml |
lemon juice
|
|
2.5 | ml |
lemon zest
grated |
|
1 | splash |
red hot pepper sauce
to taste |
* |
1 | x |
salt and black pepper
to taste |
* |
Directions
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.