Categories: Dips 
      Yield: 1 servings 
  
  1 1/2 oz 340ml jr artichokes drained        10 oz Bag spinach 
    3/4 c  Mayonnaise                          3 tb Lemon juice 
    1/2 ts Grated lemon rind                   1 ea Tabasco to taste 
      1 ea Salt and pepperr                
  
  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 2 1/2 cups.