1 (14 ounce) cans
artichoke hearts, drained
1 (500 g) bags
baby spinach leaves, very well rinsed
2 (16 ounce) containers
cream cheese, softened
garlic clove, peeled and mashed
- blend together with little bit of lemon juice, add salt & pepper to taste, Italian seasonings, Greek seasonings, dill (whatever your preference).
- Cover and refrigerate until ready to serve.
- This recipe can be scaled down or beefed up.