Creamy Artichoke and Spinach Dip (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 3 |
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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:
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.
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