Copeland's of New Orleans Spinach Artichoke Dip

[Mama Mangia]

Copeland's of New Orleans Spinach Artichoke Dip

1 x 16 oz can artichoke hearts, drained
10 oz fresh spinach
2 cloves garlic, minced
¾ cup mayonnaise
3 tbsp fresh
lemon juice
¼ tspn Tabasco sauce, or to taste

In a food processor or blender, chop artichoke hearts; set aside.

Wash spinach well; blanch in boiling water. Drain well and squeeze dry.

Add to food processor or blender with remaining ingredients and process until just blended.

Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.

[Cook Chatty Cathy]

This sounds terrific!

[Mama Mangia]

it IS good!