Photo: Creamy Artichoke and Spinach Dip Recipe
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 pjnsydsmoma
Dunbar,WV
on January 26, 2013
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Had some fresh spinach to use up and this was fast and easy. And oh so yummy. The kids loved it!
By bb_83838383
Boulder, CO
on December 16, 2012
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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.
By shanitao77
dallas, tx
on October 26, 2012
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This was just "OK". I've made better spinach dip before. I was not a fan of the lemon zest in this dish.
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