Creamy Artichoke and Spinach Dip Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

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  • 8 cups fresh spinach
  • 1 clove garlic, minced
  • 1 lemon, zest finely grated
  • 2 (14 oz) cans artichoke hearts, drained and coarsely chopped
  • 6 oz (about 1 1/2 cups) Parmesan cheese, freshly grated, divided
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon bottled cayenne pepper sauce
  • pita chips, for dipping


Preheat oven to 375°. Spray 1 1/2-quart casserole dish with cooking spray; set aside


Blanch spinach. Squeeze excess water.


In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1 cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Makes 3 1/2 cups. Serve hot or cold along with pita chips.

Creamy Artichoke and Spinach Dip


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