Paula Deen’s Hot Spinach-Artichoke Dip
Though college football season is over (Go Bears!), the Colts are headed for the playoffs, so we’ve been watching a lot of football…and with such events come…hot dips! While we were at Trader Joe’s (obviously one of my favorite places for groceries) we quickly Googled a warm spinach & artichoke dip recipe and settled on Paula Deen’s recipe. She’s known for adding butter and extra richness to everything she makes, but this recipe certainly is not as overly rich as some of the other spinach & artichoke dips I’ve made in the past. This is most definitely the recipe we’ll use going forward. It’s a good balance of artichoke, spinach, and cheese.
PAULA DEEN’S HOT SPINACH-ARTICHOKE DIP
- 1 (10-ounce) package frozen chopped spinach
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese (or whatever cheese you have…we used a three cheese blend the first time)
- Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
- Run water over the spinach to defrost and squeeze dry.
- Drain the artichoke hearts and coarsely chop in a food processor.
- Combine all the ingredients except the jack cheese in a large bowl. Stir well.
- Scrape into the prepared casserole dish and sprinkle the jack cheese on top.
- Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips or tortilla chips.
ADJUSTMENTS & COMMENTS
- We’ve made this twice in the last two weeks. The first time, I baked it in an 8×8 inch pan…but then you keep having to warm it up (though its also good not hot). The second time, I threw everything (including the cheese meant to be on top) into my mini crockpot a few hours before heading over to a friend’s house and left it in the crockpot on warm throughout the two games. It was a hit!
- The second time, we also threw in a few ounces of leftover mascarpone, which was delicious. I think you can throw in whatever cheese you want into this dip and it won’t be adversely affected. I bet some brie would be good!
- The second time around, we didn’t have enough frozen spinach so I supplemented it with some fresh spinach. Boil some salted water, throw in the spinach until its cooked down (just a few minutes), cool down with cold water, squeeze dry, chop, and put it in with everything else.
- Cracked pepper is always good and a couple splashes of Frank’s Red Hot never hurts either.
- We served with blue corn tortilla chips, which I think makes for a fun color contrast.
And lest you think we always eat rich gooey foods, this is what we typically eat for lunch:
Leafy spinach salad with chopped apples, carrots, beets, almonds, (whatever else we have lying around) and TJ’s chicken nuggets topped with a drizzle of Japanese miso dressing (the dressing is seriously like crack…so good!).