<http://schema.org/recipeInstructions>
" From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In food processor with knife blade attached, blend lemon peel and juice, artichoke hearts, Romano, mayonnaise, mint, and oil until smooth. If not serving right away, refrigerate up to 3 days. To serve, spoon dip into serving bowl; garnish with chopped mint. Serve dip with toast and vegetables.Nutrition information is for 1 tablespoon of dip."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10050/artichoke-mint-dip-recipe/?src=shelter_footer>