Spinach Artichoke Heart Dip
5 oz. fresh spinach, rinsed & stemmed
2 cloves garlic, pressed or minced
1 1/2 cups cooked butter beans
1 cup chopped scallions
2 tbsp chopped, fresh basil
2-3 tbsp lemon juice
Salt & pepper, to taste
5-6 artichoke hearts or bottoms, minced
Using just the water clinging to the leaves after rinsing, steam the spinach until just wilted, 2-3 minutes; drain. In a food processor, puree' the spinach, garlic, beans, scallions, basil & 2 tbsp of the lemon juice until very smooth. Fold in the minced artichoke hearts & add more lemon juice, salt & pepper to taste. Serve chilled or at room temperature. Thanks to Angela Ross and Moosewood Cookbook.
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