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Artichoke and Spinach Dip

1 package frozen chopped spinach -- (5 oz.)
1/2 cup onion -- chopped
1 tablespoon garlic -- minced
1/2 cup low-fat mayonnaise
1/2 cup chicken broth -- defatted
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper


In a medium size skillet, pour broth, spinach, onion, garlic and artichoke hearts to a boil over high heat. Reduce heat, cover and simmer 12 minutes, stirring frequently, until artichokes are tender. Drain in strainer. Process in a food processor until almost smooth. Empty into a medium bowl and refrigerate for at least 1 hour or until cold. Stir in mayo, cheese, lemon juice, salt and pepper. Makes a scant 2 cups. 12 servings at 2 1/2 tbsps each


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