Paula Deen Hot Spinach-Artichoke Dip

Paula Deen hot spinach-artichoke dip takes about 45 minutes and just six ingredients, including chopped artichoke hearts, Parmesan and pepper jack, to make a creamy baked party dip. This easy make-ahead appetizer fits game day, potluck and holiday table spreads, and it makes about 4 cups to share.

Squeeze every bit of liquid out of the spinach and artichokes before they go in the bowl, because that water is what decides how the dip sets. Skip it and you get a loose, soupy dip that slides right off the chip.

Paula keeps the dip warm in a chafing dish over a low flame, which is smart since it stays scoopable for the whole party. Mixing everything but the pepper jack ahead of time also means you only have to top it and bake when guests show up.

Paula Deen Hot Spinach-Artichoke Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Chopped artichokes and spinach are folded into a creamy mayo and sour cream base, then topped with pepper jack and baked until the cheese melts. The result is thick and scoopable, with golden spots on top.

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
  

• 1 cup grated pepper jack cheese
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then grease a casserole dish with non-stick spray so the dip lifts out cleanly later.
• Cook the spinach: Cook the 10-ounce package of frozen chopped spinach in the microwave on high for 5 minutes. Then let it cool enough to handle and squeeze out as much liquid as you can.
• Chop the artichokes: Drain the 2 cans of artichoke hearts (13 3/4 ounces each) well. Then chop them in a food processor until they are fine and spoonable.
• Mix the dip: Combine the spinach, artichoke hearts, 1/2 cup mayonnaise, 1/2 cup sour cream and 1 cup freshly grated Parmesan in a large bowl. Stir well with a metal spoon until everything is evenly coated.
• Top with cheese: Spread the mixture into the prepared casserole dish. Then sprinkle 1 cup grated pepper jack cheese over the top.
• Bake the dip: Bake for 30 minutes, until the pepper jack is melted and the edges are bubbling. Then transfer the dip to a chafing dish.
• Keep warm and serve: Keep the dip warm over a low flame so it stays creamy. Serve it with bagel chips for scooping.

Tools for this recipe

• Cuisinart 14-cup food processor, 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 make this spinach-artichoke dip ahead of time?

Yes, you can stir together everything except the pepper jack a day ahead and keep it covered in the fridge. Then spread it in the dish, add the cheese and bake, though it may need a few extra minutes if it goes in cold.

How long does leftover spinach-artichoke dip last?

Store leftovers in an airtight container in the fridge, where they keep for about 3 days. Reheat in a 350°F oven or in short bursts in the microwave, stirring in between, so it heats evenly.

Do I have to use a chafing dish?

No, it is only there to keep the dip warm during a party. A small slow cooker on the warm setting works well, or you can serve it straight from the baking dish and bake a second batch later.

What can I serve with hot spinach-artichoke dip besides bagel chips?

Sliced baguette, pita chips, crackers and sturdy tortilla chips all hold up to this thick dip. Raw vegetables like celery, bell pepper strips and cucumber rounds work too if you want something lighter.

Why is my spinach-artichoke dip watery?

Extra liquid from the spinach and canned artichokes is almost always the cause. Press the cooked spinach hard in a clean towel or fine strainer, and drain the artichokes well before chopping.