Hors d'Oeuvres

Jo’s Spinach and Artichoke Dip

This is going right to the top of my hors d’oeuvres list. This dip contains no mayo and the cheese is feta (which I can eat, I discovered as it is sheep’s milk not cow’s milk) and I serve it with spinach and kale corn chips (the Better Chip brand – all sorts of lovely veggie chips)

10 oz. baby spinach – wilted and water squeezed out

10 oz. artichoke hearts – drained

7 oz. feta cheese – crumbled not too finely

1/3 cup veg. broth/stock

pinch or 2 red pepper flakes – depending on how spicy you like things

Salt and freshly ground black pepper

Place spinach and artichoke hearts in food processor and blend

Melt feta in broth in a pan placed over a larger pan of boiling water

Add melted feta, red pepper flakes and salt and pepper to food processor and process for a few seconds.

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