Servings: 3 1/2 cups
Prep Time: 10 min
Cook Time: 35 min
8 cups fresh spinach
1 clove garlic, minced
1 lemon, zest finely grated
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon bottled cayenne pepper sauce
Kosher salt and freshly ground black pepper
Serving suggestion: Pita Chips, for dipping
Preheat oven to 375 degrees F. 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. Serve hot or cold along with pita chips.
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Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
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