Artichoke and Spinach Dip Recipe

1 1/2 oz (340 ml) jar artichoke hearts, drained
10 oz Bag spinach
3/4 c Mayonnaise
3 tb Lemon juice
1/2 ts Grated lemon rind
Tabasco to taste
Salt and pepper to taste

Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups.