Artichoke and Spinach Dip

Name: Artichoke and Spinach Dip
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

December 14, 2011

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

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

TagsDip American Spinach Leafy Greens Vegetable Parmesan Cheese Dairy Snack Starter Nut Free Vegetarian Easy 5 Ingredients or Fewer Oven Bake Super Bowl Cookbooks

Recipe notes

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