Copeland’s of New Orleans Spinach Artichoke Dip


This recipe is a copycat of the appetiser Artichoke and Spinach Dip served at Copeland’s of New Orleans.

Copeland's of New Orleans Spinach Artichoke Dip

This recipe is a copycat of the appetiser Artichoke and Spinach Dip served at Copeland's of New Orleans.
Course: Appetiser, Dips & Spreads
Cuisine: Copycat
Prep Time: 10 minutes
Cook Time: 6 minutes
Refrigeration: 1 day
Total Time: 16 minutes
Servings: 3 cups
Author: The Cook
5 from 1 vote
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Ingredients

  • 450 g canned artichoke hearts, drained
  • 280 g fresh spinach
  • 2 cloves garlic, minced
  • ¾ cup mayonnaise
  • tablespoons lemon juice
  • ¼ teaspoon Tabasco sauce, or to taste

Recipe Instructions

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


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Nutrition

Serving: 1cup | Calories: 408kcal | Carbohydrates: 5g | Protein: 3g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 439mg | Potassium: 520mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175.8% | Vitamin C: 37.8% | Calcium: 10% | Iron: 14.7%

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