Spinach Artichoke Dip

Ingredients: 

• 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped

• 4 ounces cream cheese

• 1/4 cup parmesan cheese, grated

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/8 teaspoon cayenne pepper

• 2 green onions , sliced

• 1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

• 2 whole artichokes

Directions:

1. Cut off the stem of the artichokes, then take off the tips with scissors.  Place 1 cup of water and a steamer basket into your pressure cooker.  Pressure cook on high for 10 minutes.  Quick release and let cool. (If using stovetop, steam for 20-30 minutes covered).

2. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.  Refrigerate until ready to use.

3. Scoop out the middle of the artichoke.  Peel off the first 2-3 layers of leaves.  Stuff dip into artichoke for center piece, then scoop 1 teaspoon dip onto remaining leaves and display around base of the center.

4. If desired, drizzle with butter and lemon juice.

5. Enjoy!