- 5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Salt and freshly cracked black pepper
- One 6-ounce jar marinated artichoke hearts, drained
Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.