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Creamy Artichoke and Spinach Dip Recipe by Paula Deen

Easy Level
40 MIN 10 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 10 Prep + 30 Cook
8-10 Servings
$ /Serving

Creamy Artichoke and Spinach Dip Recipe by Paula Deen

Easy Level
40 MIN 10 Prep + 30 Cook
8-10 Servings
$ /Serving
Creamy Artichoke and Spinach Dip

Ingredients

  • 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

Preparation

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.

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