Ingredients
2 tbsp reduced fat mayonnaise
2 tsp lemon zest
1 tbsp lemon juice
1 tbsp lime juice
1 can (14 oz) artichoke hearts, drained, rinsed, patted dry and chopped
1 cup chopped baby spinach firmly packed (stems removed)
2 tbsp fresh chopped mint
2 tbsp chopped parsley
1 fine chopped scallion
2 tbsp finely grated Parmesan cheese
1/4 cup chopped toasted walnuts
Sliced baguettes or favorite crackers
Instructions
Whisk together mayonnaise, lemon zest with juices. Add ¼ tsp pepper and ¼ tsp salt to taste. Fold in the spinach, mint, parsley, scallions, parmesan and walnuts. Serve chilled on baguette slices or crackers.
For a creamier option try this:
Place artichoke hearts, spinach, ½ cup rinsed canned white beans, scallion, lemon zest with juices, parmesan cheese, ¼ tsp pepper and ¼ tsp salt, to taste, all in a blender until finely chopped. Serve cold or warm.
