Paula Deen Artichoke & Spinach Dip

Paula Deen Artichoke & Spinach Dip is a warm, cheesy appetizer made with frozen spinach, canned artichoke hearts, mayo, sour cream, and Parmesan. It bakes in about 35 minutes, serves 8, and fits right in at a tailgate, holiday party, or church potluck. Down South, a good hot dip on the appetizer table is the first thing to go.

The recipe stands or falls on how well you drain the spinach. Water left in the mix turns the whole thing soupy, and the Parmesan never gets a chance to set up. Squeeze the thawed spinach in a clean kitchen towel until nothing drips out, then drain and mash the artichoke hearts so the texture stays chunky.

Mix everything a day ahead and store it covered in the fridge. Add five to ten extra minutes of bake time if it goes in cold. Pull it out when the top is golden and bubbling around the edges. Serve it hot with butter crackers or bagel chips.

Paula Deen Artichoke and Spinach Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

225

kcal

A hot, bubbly appetizer with frozen spinach and mashed artichoke hearts folded into a creamy blend of Parmesan, sour cream, and mayonnaise, then baked at 350 until golden on top.

Ingredients

• 5 ounces of frozen, chopped spinach, thawed
  

• 2 (13.75-ounce) cans artichoke hearts, drained and mashed
  

• ½ cup mayonnaise
  

• ½ cup Sour cream
  

• 1½ cups grated Parmesan cheese
  

• salt, to taste
  

• Black pepper, to taste

Directions

• Assemble and bake: Preheat oven to 350 degrees F. Drain all water from spinach. Mix all ingredients and bake in greased casserole dish for 30 to 40 minutes.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart fine mesh strainer set, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Greek yogurt instead of sour cream?

Greek yogurt works, but it is thinner and tangier than sour cream. The dip will still taste good, though the texture will be slightly looser. Full-fat Greek yogurt is the closest swap.

How long does leftover dip keep?

Store it in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees for about 15 minutes, or microwave in 30-second bursts. The texture gets a little drier after the first day.

Can I assemble this the night before?

Yes. Mix everything, put it in the baking dish, cover it, and refrigerate overnight. Add about 10 extra minutes to the bake time since it will go in cold. The flavor actually gets better after the ingredients sit together.

Why did my dip come out watery?

The spinach was not drained well enough. Thawed frozen spinach holds a lot of liquid, and that water pools at the bottom of the dish. Wrap it in a kitchen towel and squeeze hard until no more drips out before you mix.

Should I mash the artichoke hearts or leave them whole?

The recipe calls for mashing them, but do not turn them into a paste. Break them up with a fork so you still get visible chunks in the dip. That texture is part of what makes it satisfying to scoop.