Tangy Spinach Artichoke Dip

1. 1

   Using just the water clinging to the leaves after rincing, steam the spinach until just wilted, 2 or 3 minutes if using fresh.

2. 2

   If using frozen, thaw and squeeze extra liquid off.

3. 3

   In a food processor, puree the spinach, garlic, beans, scallions, basil (fresh!

4. 4

   ), and lemon juice until as smooth as you prefer.

5. 5

   Fold in the artichoke hearts and add salt and pepper to taste.

6. 6

   Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.