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Creamy Artichoke and Spinach Dip

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat oven to 375 °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. Makes 3 1/2 cups. Serve hot or cold along with pita chips.