Artichoke / Spinach Dip Aunt Faye's Recipe

Aunt Faye's Artichoke Spinach Dip

2 (8oz.) cans of artichoke hearts or bottoms, drained

1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.

1/4 C chopped fresh parsley

3 TBS minced shallot or green onion

1 large clove of garlic, mashed

2 TBS fresh lemon juice

2 tsp fresh dill

1 C mayonnaise

2 C sour cream

1 TBS Dijon mustard

salt and pepper to taste

Roughly chop artichokes in a food processor or they can be pureed!

Add all ingredients, by hand, in a large bowl until well combined.

It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.

If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!

Enjoy!

Peace in the Kitchen!