1 1/2 oz. artichoke hearts, drained
10 oz. bag fresh spinach
3/4 cup mayonnaise
3 tbsp. lemon juice
1/2 tsp. grated lemon rind
Tabasco, to taste
Salt & pepper
Directions:
1. Chop artichoke hearts in food processor fitted with a steel blade. Set aside.
2. Wash spinach well.
3. Blanch in boiling water, drain, squeeze dry and chop in food processor.
4. Add chopped artichoke hearts and remaining ingredients and process until blended.
5. Prepare 1 day in advance. Serve with vegetable sticks.
