ARTICHOKE AND SPINACH DIP

Ingredients :

12 oz (350 g) spinach leaves, blanched and leaves, chopped

3 artichoke hearts, cooked and chopped

1 ½ garlic clove, minced

¼ cup mayonnaise

8 oz (225 g) soft cream cheese, at room temperature

1 teaspoon lemon juice

½ cup grated parmesan cheese

Salt

Pepper

Preparation:

Place cream cheese with mayonnaise in a bowl and mix until soft. Add chopped artichoke, chopped spinach leaves and grated parmesan cheese.
Stir in garlic and lemon juice. Season to taste.
Transfer preparation to a greased baking dish and bake in preheated oven to 375ºF (190ºC) covered with aluminium foil for 20 minutes.
Remove foil and bake 5 minutes more until surface is lightly browned.
Serve as a dip with melba toasts, toasted pita triangles etc.

8 servings

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