Copeland's of New Orleans Spinach Artichoke Dip
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.
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