Circle B Kitchen
This is a light, delicious dip that goes well with crackers, chips, crostini or veggies. Do not use artichokes that have been marinated in oil, but stick with the ones in water in a can or frozen. I really like the bright flavor of lemon juice in this, but add as little or as much as you think you would like.
10 oz frozen chopped spinach
1 14-oz can artichoke hearts
½ cup low fat sour cream (or yogurt)
½ cup low fat mayonnaise
1/4 cup grated parmesan cheese
2 T thinly sliced scallions
1 T chopped fresh dill leaves
½ cup packed flat-leaf parsley leaves
1 small garlic clove, minced
1-2 tablespoons lemon juice (to taste)
2 tsp hot pepper sauce, such as Tabasco
1 tsp salt
1/2 tsp ground black pepper
Thaw spinach in microwave for 3 minutes at 50 percent power or until thawed. Squeeze spinach of excess water (I use a potato ricer for this).
In food processor, process all of the ingredients until smooth and creamy, about 30 seconds. Refrigerate for 30 minutes. Serve with chips, crostini, veggies or crackers.