Zesty Artichoke Spinach Dip
Excite your friends with this tasty dip that goes well with salted crackers or tortilla chips.
one 340ml jar
red hot pepper sauce
salt and black pepper
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 2½ cups.