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Spinach-Artichoke Dip (P, TNT)
Source: Self
Yield: 2-1/2 cups

1 can artichoke hearts, drained

8 tbsp. oil
2 tbsp. lemon juice
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

10 oz. spinach
3/4 cups mayonnaise
3 tsp. lemon juice
1/2 tsp. lemon rind, grated
1 splash hot red pepper sauce to taste
Salt to taste
Black pepper to taste

Make Artichokes:
Combine drained artichoke hearts with marinade ingredients and marinate 2 to 3 days in refrigerator.

Drain marinade and reserve.

Chop artichoke hearts roughly. Set aside.

Make Spinach and Assembly:
Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor.

Add chopped artichoke hearts and remaining ingredients including reserved marinade and process just until blended.

Prepare a day in advance.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A