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Lemon juice is an easy way to add fresh zip to this tasty dip.

Recipe by Southern Living September 2007

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Credit: John O'Hagan

Recipe Summary test

prep:
15 mins
chill:
30 mins
total:
45 mins
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 7 ingredients in a large bowl.

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  • Drain thawed spinach well, pressing between paper towels; stir into artichoke mixture. Cover and chill 30 minutes or up to 2 days. Serve with assorted corn or tortilla chips.

  • Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.

  • Roasted Red Bell Pepper-Spinach Dip: Substitute 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped, for artichoke hearts. Proceed with recipe as directed.

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