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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    64 Reviews
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    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!
    This dip was ok, but I wasn't fond of the lemon zest in here - it was too strong & overpowered the other flavors.
    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
    Had some fresh spinach to use up and this was fast and easy. And oh so yummy. The kids loved it!
    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.
    This was just "OK". I've made better spinach dip before. I was not a fan of the lemon zest in this dish.
    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.
    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.
    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!
    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!
    This was good but a little lacking in flavor. Next time I'll kick it up with more seasoning.
    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!
    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!!!
    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.
    Great recipe ! I used pepper jack and Monterey Jack cheese. Great flavor.
    love it!! love the fresh spinach and the garlic.. you can never go wrong with a recipe from paula deen!!
    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.
    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
    The best I've had. will be making often. Thank you
    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!
    Way to much zest!! Thought I was eating a lemon missed out on the taste of the food!
    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!
    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.
    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!
    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
    Very good, loved the touch of lemon. The use of fresh spinach ( IMHO) makes a difference. Doing again for Xmas Eve.
    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'.
    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!
    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.
    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.
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