Mohamed Shili This delicious Spinach Artichoke Dip by Paula Deen is the perfect creamy, cheesy appetizer for any gathering. Quick and easy to make, it uses everyday ingredients like spinach, artichokes, and cheese to create a rich, hot dip that’s always a crowd-pleaser. Serve it with crispy bagel chips or veggies for a versatile, shareable treat!
Recipe Ingredients:
- 1 10-ounce package cooked in the microwave on high for 5 minutes frozen chopped spinach
- 2 13 3/4-ounce cans drained and chopped in a food processor artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan cheese
- 1 cup grated pepper jack cheese
How To Make Spinach Artichoke Dip?
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Grease the dish: Lightly grease a casserole dish with non-stick spray.
- Mix the ingredients: In a large bowl, combine the spinach, artichoke hearts, mayonnaise, sour cream, and Parmesan cheese. Stir well with a metal spoon until fully mixed.
- Add the cheese topping: Sprinkle the grated pepper jack cheese evenly over the top of the mixture.
- Bake the dip: Transfer the mixture to the prepared casserole dish and bake for 30 minutes, or until hot and bubbly.
- Serve and keep warm: Transfer the baked dip to a chafing dish to keep warm. Serve with bagel chips, crackers, or fresh vegetables.
Recipe Tips
- Drain the Spinach Well: After cooking the frozen spinach, press out as much water as possible. Too much liquid will make the dip runny instead of creamy.
- Chop the Artichokes Evenly: Use a food processor for consistent texture, but don’t overdo it—leave small chunks for a hearty bite.
- Use Freshly Grated Cheese: Freshly grated Parmesan and pepper jack melt better and give the dip a rich, fresh flavor compared to pre-shredded cheese.
- Don’t Skip the Topping: Adding grated pepper jack cheese on top creates a delicious, golden crust that makes the dip extra irresistible.
- Serve Warm: This dip is best enjoyed hot or warm. If serving later, use a chafing dish or reheat gently in the oven or microwave to keep it creamy and smooth.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Spinach Artichoke Dip cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: Transfer the dip to a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until warmed through.
Nutrition Facts
- Serving Size: 1/2 cup (approximately 120g)
- Calories: 220
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 400mg
- Potassium: 150mg
- Total Carbohydrate: 6g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 6g
Check out More Recipes:
Paula Deen Spinach Artichoke Dip
Description
This delicious Spinach Artichoke Dip by Paula Deen is the perfect creamy, cheesy appetizer for any gathering. Quick and easy to make, it uses everyday ingredients like spinach, artichokes, and cheese to create a rich, hot dip that’s always a crowd-pleaser. Serve it with crispy bagel chips or veggies for a versatile, shareable treat!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Grease the dish: Lightly grease a casserole dish with non-stick spray.
- Mix the ingredients: In a large bowl, combine the spinach, artichoke hearts, mayonnaise, sour cream, and Parmesan cheese. Stir well with a metal spoon until fully mixed.
- Add the cheese topping: Sprinkle the grated pepper jack cheese evenly over the top of the mixture.
- Bake the dip: Transfer the mixture to the prepared casserole dish and bake for 30 minutes, or until hot and bubbly.
- Serve and keep warm: Transfer the baked dip to a chafing dish to keep warm. Serve with bagel chips, crackers, or fresh vegetables.
Notes
- Drain the Spinach Well: After cooking the frozen spinach, press out as much water as possible. Too much liquid will make the dip runny instead of creamy.
- Chop the Artichokes Evenly: Use a food processor for consistent texture, but don’t overdo it—leave small chunks for a hearty bite.
- Use Freshly Grated Cheese: Freshly grated Parmesan and pepper jack melt better and give the dip a rich, fresh flavor compared to pre-shredded cheese.
- Don’t Skip the Topping: Adding grated pepper jack cheese on top creates a delicious, golden crust that makes the dip extra irresistible.
- Serve Warm: This dip is best enjoyed hot or warm. If serving later, use a chafing dish or reheat gently in the oven or microwave to keep it creamy and smooth.
Paula Deen Spinach Artichoke Dip
