Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip Recipe

• 1 pkg (10 oz/300g) frozen chopped spinach, drained
• 1 cup mayonnaise (125ml)
• 1 small clove garlic, diced
• 1 1/2 cup yogurt (300ml)
• 1 can (14 oz/398ml) artichoke hearts
• 1 tbsp (15ml) minced fresh dill or 1/2 tsp (2ml) dried basil
• salt and pepper

Thaw spinach and squeeze dry. In food processor, process spinach and artichoke until coarsely chopped. Add mayonnaise, dill or basil and garlic; process until mixed. Stir in yogurt and season with salt and pepper to taste. (Dip can be covered and refrigerated for up to 24 hours). If to thick add more yogurt. Makes 3 cups (750ml).