Artichoke Dip 2
1 cn artichoke hearts
1 c
mayo
1 pk good seasons italian salad d
Open hearts and drain.
Chop with fork adding dressing mix and mayo.
Mix wBetter after chilled a couple of hours.
Artichoke Spinach Dip
1 1/2 oz 340ml jr artichokes drained
3/4 c
mayonnaise
1/2 ts grated lemon rind
1 ea salt and pepperr
10 oz bag spinach
3 tb lemon juice
1 ea tabasco to taste
Chop artichoke hearts in food processor fitted with steel blade.
Set aside.
Wash spinach well.
Blanch in boiling water; drain; squeeze dry
andchop 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.
Avocado And Raisin Dip
Yield: 4 servings
2 ea avocados; peeled & chopped
1/2 c
raisins
1/2 c
vegetable oil
1/4 c
lime juice
1 ts sugar
1 ts salt
1/4 ts freshly ground pepper
Place all ingredients in blender container.
Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.
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