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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By peanut lover
on April 01, 2012
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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.
By okd_caregiver_1...
Wauconda
on March 14, 2012
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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.
By danatanseo
Mansfield, 78
on November 27, 2011
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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!
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