Creamy Artichoke and Spinach Dip
By Paula DeenJUMP TO RECIPE
- 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.