Copycat Restaurant Recipes -

Copeland's of New Orleans Spinach Artichoke Dip

• 1 x 16 oz can artichoke hearts, drained

• 10 oz fresh spinach

• 2 cloves garlic, minced

• ¾ cup mayonnaise

• 3 tbsp fresh

• lemon juice
• ¼ tspn Tabasco sauce, or to taste

Preparation & Cooking Instructions :

1. In a food processor or blender, chop artichoke hearts; set aside.
2. Wash spinach well; blanch in boiling water. Drain well and squeeze dry.
3. Add to food processor or blender with remaining ingredients and process until just blended.
4. Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.