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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
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