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Artichoke Spinach Dip
1 1/2 oz 340ml jar artichokes drained
3/4 c Mayonnaise
1/2 ts Grated lemon rind
1 ea Salt and pepper
10 oz Bag spinach
3 tb Lemon juice
1 ea Tabasco to taste
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.
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