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    Creamy Artichoke and Spinach Dip


    Source of Recipe


    Paula Dean

    List of 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

    Recipe



    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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