| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 10 | Servings | ||
INGREDIENTS
| 1 1/2 | oz | Artichoke hearts; drained |
| 1 | Bag (10-oz) spinach | |
| 3/4 | c | Mayonnaise |
| 3 | tb | Lemon juice |
| 1/2 | ts | Grated lemon rind |
| Tabasco; to taste | ||
| Salt & pepper |
INSTRUCTIONS
Date: Thu, 7 Mar 1996 19:01:18 -0500 From: beck4@pipeline.com (Eileen & Bob Holze) 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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