Instructions: In a medium size skillet, pour broth, spinach, onion, garlic and artichoke hearts to a boil over high heat. Reduce heat, cover and simmer 12 minutes, stirring frequently, until artichokes are tender. Drain in strainer.

Process
in a food processor until almost smooth. Empty into a medium bowl and refrigerate for at least 1 hour or until cold. Stir in mayo, cheese, lemon juice, salt and pepper.

Makes a scant 2 cups. 12 servings at 2 1/2 tbsps each

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