Courtesy of Stephen Vincent
July/August 2010
Makes 3½ cups
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 8-ounce container reduced-fat sour cream
- 1 cup light mayonnaise
- 3 tablespoons onion, finely chopped
- 2 tablespoons fresh lemon juice
- 1 envelope dry vegetable soup mix
- 1/4 teaspoon pepper, freshly ground
- 1 10-ounce package frozen chopped spinach, thawed
Stir together all ingredients except the spinach in a large bowl. Drain thawed spinach well, pressing between paper towels; stir into artichoke mixture. Cover and chill 30 minutes. Serve with assorted corn or tortilla chips. Store in airtight container in refrigerator up to two days.
