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    ARTICHOKE AND SPINACH DIP     

   Ingredients :
 
12 oz (350 g) spinach leaves, blanched and leaves, chopped
3 artichoke hearts, cooked and chopped
1 garlic clove, minced
cup mayonnaise
8 oz (225 g) soft cream cheese, at room temperature
1 teaspoon lemon juice
cup grated parmesan cheese
Salt
Pepper

   Preparation:

Place cream cheese with mayonnaise in a bowl and mix until soft. Add chopped artichoke, chopped spinach leaves and grated parmesan cheese.
Stir in garlic and lemon juice. Season to taste.
Transfer preparation to a greased baking dish and bake in preheated oven to 375F (190C) covered with aluminium foil for 20 minutes.
Remove foil and bake 5 minutes more until surface is lightly browned.
Serve as a dip with melba toasts, toasted pita triangles etc.
        8 servings
       
 
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