Skip to main content
Epicurious
Cookbooks

Artichoke and Spinach Dip

Recipe information

  • Yield

    yields 3 cups

Ingredients

One half of a 10-ounce package frozen chopped spinach, thawed
Two 13 3/4-ounce cans artichoke hearts, drained and mashed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 cups grated Parmesan cheese
Salt and pepper to taste

Preparation

  1. Preheat oven to 350 degrees. Drain all water from spinach. Mix all ingredients and bake in greased casserole for 30 to 40 minutes. Serve with butter crackers or bagel chips.

Paula Deen's Kitchen Classics
TagsDipAmericanSpinachLeafy GreensVegetableParmesanCheeseDairySnackStarterNut FreeVegetarianEasy5 Ingredients or FewerOven BakeSuper BowlCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.