Creamy Artichoke and Spinach Dip

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
3 1/2 cups
Level:
Easy

Ingredients
  • 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
Directions

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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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.3 66
heavenly item not reviewed by moderator and published
I tried it for the first time this Thanksgiving, doubling the recipe for a crowd and using a crockpot instead of the oven. It was a huge hit. The family hovered over the dip until it was gone! Loved it, especially the use of fresh spinach. item not reviewed by moderator and published
This is a great dip that's easy to convert to low-fat. I swapped fat-free Greek yogurt for the sour cream, and changed the ratio to 1 c yogurt/1/2 cup low-fat mayo. I also cut the Parmesan back to 1 cup. The lemon zest gives it a nice zing and amps up the flavors - don't skip it! It is a chunkier dip, so if you're looking for something smooth and creamy this is not it. But I really like the texture of it this way. Served it with toasted crostinis made from fat-free French bread and it was delicious! item not reviewed by moderator and published
This dip was ok, but I wasn't fond of the lemon zest in here - it was too strong & overpowered the other flavors. item not reviewed by moderator and published
I did not like this recipe at all - I wasn't the only one as there was alot left! It was way too chunky and the lemon zest was too overpowering. I don't know why lemon zest would be used with an artichoke dip in the first place. Save yourself the time and effort item not reviewed by moderator and published
Had some fresh spinach to use up and this was fast and easy. And oh so yummy. The kids loved it! item not reviewed by moderator and published
So good!!! I used regular mayo and light sour cream. I also used a box or so of frozen artichokes (thawed instead of canned artichokes and made sure to drain them really well. It's also important to drain spinach really well (like Paula did with her hands. Lots of salt and pepper too make it perfect. item not reviewed by moderator and published
This was just "OK". I've made better spinach dip before. I was not a fan of the lemon zest in this dish. item not reviewed by moderator and published
I happened to see Paula do this on her show. Not being a lover of artichoke dip, this one sounded different. Boy was I right! Its delicious. Took it to Thanksgiving dinner party. Everyone raved, said it was the best they had ever had. Spinach isn't common in artichoke dip. Maybe that was the ingredient that made it so special. I am making it again today to take to party. Yumm!! gotta try this. item not reviewed by moderator and published
I loved the recipe but I had to add some extra touches to make it taste right for me and my family. I actually added the juice from my lemon. Then the flavors started to shine. item not reviewed by moderator and published
I always turn to Foodnetwork for holiday recipes, and Paul Dean, Bobby Flay and B. Smith always seem to win out. This recipe is special. I think it's one of the only recipes I don't alter, at all, period. It's absolutely perfect just the way it is. I read some other reviews that said they would chop up the spinach, okay, maybe. However, the advantage to the larger leaves is how well the parmesan cheese sticks to it. The truly magical element that sets this spinach dip apart from all other is the lemon zest....Amazing! This dip also reheats very well, just reheat at a lower heat level than you used to originally bake it and top with a little extra parmesan and you'll be in great shape to use it to go with your leftovers on day 2. Just remember to refrigerate your leftover portion on the first day promptly in an airtight container! item not reviewed by moderator and published
I've been making this for years but I have always put in chopped water chestnuts for extra crunch and a LOT of garlic. I've never put any lemon zest or hot sauce. I serve with Ritz crackers. I always get rave reviews! I actually got the recipe from a girl who brought it to a potluck a long time ago and I just had to get the recipe from her since it was soooooo good! item not reviewed by moderator and published
This was good but a little lacking in flavor. Next time I'll kick it up with more seasoning. item not reviewed by moderator and published
By far the best artichoke/spinach dip I have ever tried or made. Easy to assemble and stir together. I used a little less spinach (used all I had and a little more artichokes. (To make up for the less spinach But other than that, followed the recipe exactly. I also made homemade pita chips that were very good to go along with the dip. I will make this again! NomNomNom----yummy! item not reviewed by moderator and published
Excellent recipe! I used mozzarella instead of parmesan cheese. I also added some cream cheese. I used cayenne powder and some Louisiana hot sauce. I added extra garlic our cloves were a little small. I did not think that the lemon was overpowering at all. As a matter of fact, in addition to the zest of a large lemon, I also added about a tsp of the juice. I may try adding a few roasted red peppers next time. I served this with bagel crisps, celery sticks, and baby carrots. Thanks Deen Boys!!! item not reviewed by moderator and published
My family and friends loved this recipe. Will be making it at every family event. : Added cream cheese as well and a little less lemon zest and turned out much better. item not reviewed by moderator and published
Great recipe ! I used pepper jack and Monterey Jack cheese. Great flavor. item not reviewed by moderator and published
love it!! love the fresh spinach and the garlic.. you can never go wrong with a recipe from paula deen!! item not reviewed by moderator and published
I tried over the Christmas holidays. My guests loved it and requested it for Easter. Now it is a family favorite. Thanks Paula and the Deen Bros. item not reviewed by moderator and published
Excellent dip! I added about 1/2 cup of chopped roasted red peppers along with the artichokes and left out the lemon zest. So addicting! Definitely should try this one item not reviewed by moderator and published
The best I've had. will be making often. Thank you item not reviewed by moderator and published
Hi there! from El salvador, I loved this recipe! I must say that iv´e put my personal touch by adding cream chesse just a touch! Amazing party dip! item not reviewed by moderator and published
Way to much zest!! Thought I was eating a lemon missed out on the taste of the food! item not reviewed by moderator and published
Very yummy and easy! Everyone at my dinner party loved this dip. I used canned and quartered artichoke hearts and think I will cut them a bit smaller the next time I prepare this dish. I also love spinach and think that I will add a bit more spinach next time, as well. Thank you, Paula! item not reviewed by moderator and published
Excellent recipe. Best artichoke and spinach dip EVER. The lemon made it refreshing and the hot sauce was just enough to make it interesting. Definitely a keeper. Thanks, Paula. item not reviewed by moderator and published
Delicious! It was one of two of this type dip at my Christmas Eve party and the only one that was wiped out. The only thing I did was use a tad too much Kosher Salt (there wasn't a measurement in the recipe and I am a beginner....... but other than that it was great. I liked the extra touches with the lemon zest and pepper sauce. I chose this recipe over the others on this website because of the use of fresh spinach. It paid off, thank you! item not reviewed by moderator and published
EXCELLENT!!!!!!!!!!!!! PLEASE TRY THIS RECIPE!!! It was hands down the best spinach/artichoke dip. I regret not doubling it for a party. Everyone loved it and wanted the recipe. I do recommend using fresh spinach and parmesean, it's worth it. Spice it according to your preference. Chopping the spinach isn't necessary because blanching, squeezing and mixing will tear it up, but if you must, go for it. FIVE STAR item not reviewed by moderator and published
Very good, loved the touch of lemon. The use of fresh spinach ( IMHO) makes a difference. Doing again for Xmas Eve. item not reviewed by moderator and published
Good recipe, but I will make the following changes next time. I'll use baby spinach or chop up the spinach for smaller pieces. Less lemon zest, likely half a lemon. 3 large cloves of garlic. 2 1/2 cups of Parmesan in the dip and still 1/2c to 1cup sprinkled on top. Paula Deans 'House Seasoning'. item not reviewed by moderator and published
The blend of flavors is perfect for this dip. It makes a TON though. I definitely will cut it in half next time - just too much for an app! Also, I would more finely chop the artichoke on my next batch, it just makes it easier to get on bite size chips. Great recipe! item not reviewed by moderator and published
Deeeelicious y'all!! This was so easy to make, and yet all the flavor in this dip make it restaurant quality...right at home. I love the lemon and cayenne working together for that "zip"! I also added crab meat to mine, for an extra dimension. Yummy! Thanks Paula Deen and sons. Love y'all. item not reviewed by moderator and published
For my taste, the lemon was a bit overpowering. If you are a fan of citrus then go for zesting the whole lemon, but if you just want a little kick I'd suggest only zest half. item not reviewed by moderator and published
I wanted to change up the traditional spinach dip I make during the holidays, and am glad that I made this dip - it was a hit! I followed other reviewer's leads and only used the zest of half a lemon, which complemented the dip well. Definitely a keeper! item not reviewed by moderator and published
This is delicious! I took it to a party where others had brought artichoke dip also. Hands down this was the best. I made a half recipe. Using about 1/2 bag or 4 cups fresh spinach gave it a nice bright color. Don't be afraid of the lemon zest. It gives it a nice bright flavor. Add a little at a time if you are afraid of the taste. I microplaned about 1/3 of the lemon. Used 2 cloves of garlic (yum! and chopped up some shrimp. I am looking forward to making it again. item not reviewed by moderator and published
I had to change the portions up in recipe. Left out lemon zest. I used 1 bag of Dole Spinach 9oz., 1 can of artichokes chopped, I only used one large handful of that to match the size of the spinach when squezzed out, so it was not even a whole can, and 3 cloves of garlic instead of 1. I love garlic and wanted to make sure it had plenty of flavor. item not reviewed by moderator and published
This recipe was awesome guys!! I added lump crab meat as well as Italian bread crumbs to the top and it was the perfect dinner for 2 nights for my husband and I and we LOVED it! I would not change ANY of the other ingredients that your "boys" have in the recipe!!! item not reviewed by moderator and published
Good, sound recipe. I tried halving the recipe because I thought it sounded like way too much. My mistake. My dip was the first to go at bunco tonight. I left out the lemon zest because I was scared off by some of the comments about it being too lemony. Instead I substituted a few shakes of lemon pepper. Also, I only used a few shakes of tabasco sauce. I was afraid of it being too spicy. Turned out great. Will make it again. item not reviewed by moderator and published
It was good, but not great. I also think there was a bit too much lemon flavor. I would halve the amount of lemon zest in the future. I would also like to add some other flavor element - maybe an italian breadcrumb parmesan cheese mix for a crust? item not reviewed by moderator and published
Tried this receipe for a party and was really disappointed in it. It wasn't a big seller and needed more flavor. Would not make it again item not reviewed by moderator and published
I love this recipe! I used Frozen Spinach (thawed and squeezed out the liquid. I also used a fresh hot pepper instead of the hot sauce and I added panko bread crumbs on top! So yummy! item not reviewed by moderator and published
I tried this recipe after trying several others, and this is the best! It was so good, and everyone loved it. item not reviewed by moderator and published
Delish! I used frozen spinach and it still turned out delicious! item not reviewed by moderator and published
LOVED THE SPINACH DIP DID IT JUST COLD THOUGH AND TURNED OUT WONDERFUL item not reviewed by moderator and published
I loved it!! My hubby loved it.. I just couldn't get enough.. Paula you once again out did yourself.. One day I will eat at your restaurant, One day. item not reviewed by moderator and published
The recipe calls for 8 c. of spinach...I assume it means 8 cups of raw/uncooked spinach. Either way, that sounds like a lot. That's a couple bags at least?!? item not reviewed by moderator and published
I never miss with this recipe. My friends love it and it's the first dip to go even if there are other dips the same. item not reviewed by moderator and published
LOVE IT item not reviewed by moderator and published
Make sure you have all the ingredients because if you're not using good mayo then it could spoil the entire dish. I made this dish for my guests at our New Years Eve party and had to improvise the sour cream so I put cream cheese in which was not as good. Then, the mayo I used was store brand mayo and it make the whole dish taste off. Added bonus, try adding pine nuts for extra crunch, ya'll. item not reviewed by moderator and published
Great recipe. We keep making it and making it over and over again. Everyone loves it. I made the mistake of using frozen spinach and it was too much spinach for this recipe. The fresh spinach (which is what the recipe indicates) is much better. item not reviewed by moderator and published
I made this dip as an appetizer for Thanksgiving for my family and friends. They all Loved It! item not reviewed by moderator and published
The first time I made this it was a little dry and I was surprised at how lemony it was. The good thing is that since it uses zest instead of lemon juice it is not sour. The second time I made it I used frozen spinach but did not drain it as much so the dip wasn't too dry and I backed down on the lemon zest a little. It disappeared as quickly the second time as the first. I'm making it again tonight for a dinner party. item not reviewed by moderator and published
I am currently studying abroad in France and I decided I needed to make spinach dip for my host family. Typically, I use a different recipe, but I have found that what I consider to be "simple" ingredients are not easily available in France. I figured that this recipe would work well because all of the ingredients are readily available, even in France, and it was from the Deen family y'all! I followed the recipe exactly and it's true, it's delicious! My host family gobbled it down and was SO impressed! Thanks for making me look good Deen Family! item not reviewed by moderator and published
Perfect dip, not to much lemon. item not reviewed by moderator and published
I really didnt care for the zest lemon after reading a few comments on this recipe. So i went with a Zesty Lemon Pepper Seasoning, also i dint include the pepper sauce it work good with out it. Over all i loved this dip and so did every body else.......reminds me of APPLEBEE'S Dip........ item not reviewed by moderator and published
I love this dip. item not reviewed by moderator and published
This is an attention getter. item not reviewed by moderator and published
THIS RECIPE CALLS FOR WAY TOO MUCH LEMON ZEST. TRIED ALTON BROWN'S RECIPE AND IT WAS GREAT LESS SOUR CREAM, NO LEMON,AND CREAM CHEESE MADE IT MUCH TASTIER. item not reviewed by moderator and published
I followed the instructions and fortunately tasted it before serving because the lemon completely overwhelmed the dish. I would make again, using only 1/4 lemon zest instead of full. We had to add a lot of parmesan to tone it down. item not reviewed by moderator and published
This was excellent, I loved the twist the lemon zest gives the dish, went very well with the artichokes. Everybody loved this dish except my boyfriend, but then he doesn't like anything sour! Oh well, that means more for me...haha!! item not reviewed by moderator and published
I watched them make this and decided to try it even though I am not a fan of artichoke. I am SO glad I did. This is a dip that I will be sure to make any time I can. I liked the lemony taste to it and wouldn't change anything. Give it a try, you won't be disapointed item not reviewed by moderator and published
This is dip is great but next time I will use the zest of half a lemon. I felt that the zest of a whole lemon overpowered the dish. Definitely a do over. item not reviewed by moderator and published
love it love it love it EEZZEE & Delicious item not reviewed by moderator and published
I have not tried this recipe yet but when I saw it on Paula's Best Dishes yesterday I knew I had to have it. It sounds like the hit of a party. item not reviewed by moderator and published
Dear Ms. Deen, love your show. Are you sure this recipe doesn't call for 1 cup of spinach, instead of 8 cups. We made it and kept on adding spinach after spinach. It tasted good, but it was real spinachy, for lack of a better word. And then I read at the top of the recipe that it is to yield 3.5 cups. It seems to me that 8 cups of spinach will yield more than 3.5 cups of dip. item not reviewed by moderator and published
This recipe is a pleasant twist to the over salted, cheese heavy traditional dip. The lemon zest gives it a wonderful light and refreshing taste; however it was almost overpowering. Next time, I will only use the zest of half a lemon. Would also be good with toasted almonds as a topping. item not reviewed by moderator and published
Excellent Recipe.....It's easy and taste so GOOD..... I will use this recipe for forthcoming events and parties...... item not reviewed by moderator and published
I measured 8 cups out in disbelief. But after the blanching, it reduced to about a cup. Amazing. item not reviewed by moderator and published

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