Recipe for Today

This looks Yummy!

SPINACH-ARTICHOKE DIP


Yield: 3-1/4 cups (This recipe can be halved; measure the spinach before thawing)

INGREDIENTS:
2 (12-ounce) jars of artichoke hearts, drained
1 (10-ouce) bag of frozen cut spinach, thawed
¾ cup mayonnaise
¼ cup grated Parmesan cheese
1-tablespoon fresh lemon juice
ground black pepper

DIRECTIONS:
Drain artichokes; discard marinade or reserve for another use. Transfer artichokes to the work bowl of a food processor; pulse several times until coarsely chopped. Squeeze spinach to remove as much liquid as possible, and then roll in paper towels to remove more liquid. Add spinach to the food processor; pulse a few times until coarsely chopped. Add mayonnaise, Parmesan cheese, lemon juice, and pepper to taste; pulse just until blended. Serve with your choice of dippers, such as carrot sticks or pita wedges