Sandra This Paula Deen Artichoke Spinach Dip is a creamy and cheesy recipe, which is made with spinach and artichoke hearts. It’s the perfect party appetizer, ready in about 40 minutes.
Paula Deen Artichoke Spinach Dip Ingredients
- 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry
- 2 (13 3/4-ounce) cans artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup Sour cream
- 1 cup Freshly grated Parmesan
- 1 cup grated pepper jack cheese
How To Make Paula Deen Artichoke Spinach Dip
- Prep the oven and mix the dip: Preheat the oven to 350°F. Grease a casserole dish. In a large bowl, combine the cooked and squeezed spinach, chopped artichoke hearts, mayonnaise, sour cream, and Parmesan cheese.
- Assemble and bake: Stir everything together well. Spread the mixture into the prepared casserole dish and sprinkle the top evenly with the grated pepper jack cheese.
- Serve warm: Bake for 30 minutes, or until the dip is hot and bubbly around the edges. Transfer to a serving dish and serve warm with bagel chips.
Recipe Tips
- How to prevent a watery dip? The most crucial step is to squeeze as much liquid as possible from the cooked, thawed spinach. You can do this by wringing it out in a clean kitchen towel or by pressing it firmly in a fine-mesh sieve.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dip. You can assemble the entire dip in the casserole dish, cover it, and store it in the refrigerator for up to two days. Just let it sit at room temperature for about 30 minutes before baking, adding 5-10 minutes to the bake time.
- What’s the best way to serve this at a party? As the recipe suggests, transferring the hot dip to a small slow cooker or a chafing dish on a low setting is a great way to keep it warm and creamy for guests throughout the party.
- Can I use a different cheese? If you don’t like the spice from pepper jack, you can easily substitute it with an equal amount of shredded mozzarella or Monterey Jack cheese for a milder, gooey topping.
What To Serve With Artichoke Spinach Dip
This warm and creamy dip is a crowd-pleaser and is perfect for dipping.
- Bagel chips or pita chips
- Sturdy crackers or toasted baguette slices (crostini)
- Fresh vegetables like carrot sticks, celery, and bell pepper strips
- Chunks of sourdough or pumpernickel bread
How To Store Artichoke Spinach Dip
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through.
Artichoke Spinach Dip Nutrition Facts
- Serving Size: 1 serving
- Calories: 380 kcal
- Fat: 32g
- Carbohydrates: 8g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You will need about 1 pound of fresh spinach. Sauté it in a pan with a little olive oil until it has completely wilted down, then let it cool and squeeze out all the excess moisture.
It has a mild to medium kick from the pepper jack cheese. If you prefer a non-spicy version, simply use mozzarella or Monterey Jack cheese instead.
Yes. You can mix all the ingredients together and place them in a small slow cooker. Cook on low for 2-3 hours, stirring occasionally, until hot and bubbly. This is a great way to make and serve the dip in the same dish.
Try More Recipes:
- Paula Deen Artichoke Dip Recipe
- Paula Deen Sweet Potato Soufflé Recipe
- Paula Deen Scalloped Potatoes Recipe
Paula Deen Artichoke Spinach Dip Recipe
Description
A classic, creamy, and incredibly easy baked dip packed with spinach, artichoke hearts, and two kinds of cheese, perfect for any party or gathering.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a casserole dish.
- In a large bowl, combine the squeezed spinach, chopped artichokes, mayonnaise, sour cream, and Parmesan cheese.
- Stir well to combine.
- Spread the mixture into the prepared casserole dish.
- Sprinkle the pepper jack cheese evenly over the top.
- Bake for 30 minutes until hot and bubbly.
- Serve warm with bagel chips or your favorite dippers.
Notes
- Squeezing the spinach completely dry is the most important step for a thick, creamy dip.
- For the best flavor and melt, use freshly grated Parmesan and pepper jack cheese from a block.
- This dip can be fully assembled up to two days in advance and refrigerated; just add a few extra minutes to the baking time.
- For easy cleanup, use a disposable foil pan or line your baking dish with parchment paper.
