Sun-Dried Tomato, Artichoke, and Spinach Dip
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 10-12
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup Sour cream
- 1 cup mayonaisse
- 1 teaspoon garlic powder
- ¼ teaspoon ground red pepper
- 2 (8-ounce) jars oil-packed sun-dried tomatoes, drained and finely chopped
- 1 (14-ounce) can quartered artichoke hearts, drained and finely chopped
- 1 (6-ounce) bag fresh baby spinach , chopped
- 1½ cups shredded provolone cheese, divided
- sliced green onion, for garnish
Directions
Preheat oven to 350 degrees. Spray a 2-quart baking dish with cooking spray.
In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Stir in sour cream, mayonnaise, garlic powder, and red pepper. Fold in sun-dried tomatoes, artichokes, spinach, and 1 cup provolone. Spoon into prepared pan, and sprinkle with remaining ½ cup cheese.
Bake until hot and bubbly and cheese is melted, about 30 minutes. Garnish with green onion, if desired.