Creamy Artichoke and Spinach Dip

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 3 1/2 cups
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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


  1. Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
  2. Blanch spinach. Squeeze excess water.
  3. 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.