Paula Deen Spinach Artichoke Dip Recipe
Are you looking for a crowd-pleasing appetizer? The Paula Deen Spinach Artichoke Dip Recipe is perfect. It is creamy, cheesy, and very warm.
Equipment
- One large mixing bowl.
- A medium baking dish.
- A sturdy spatula or spoon.
- A sharp knife
- Measuring cups and spoons
Ingredients
- 1 package 10 oz frozen chopped spinach.
- 1 can 14 oz artichoke hearts, drained.
- 1 cup real mayonnaise.
- 1 package 8 oz softened cream cheese.
- 1 cup shredded Monterey Jack cheese.
- 1/2 cup grated Parmesan cheese.
- 2 cloves minced garlic.
- 1/2 teaspoon black pepper.
Instructions
- Set your oven to 350°F. Let it get nice and hot.
- Thaw the frozen spinach completely. Squeeze out all the extra water.
- Drain the artichoke hearts well. Chop them into small, bite-sized pieces.
- Put cream cheese and mayo in a bowl. Mix them until very smooth.
- Stir in spinach, artichokes, and garlic. Add the black pepper now.
- Fold in the Monterey Jack and Parmesan. Save some cheese for the top.
- Spread the mix into your baking dish. Bake for 25 to 30 minutes.
Notes
- Always dry your spinach very well.
- Use full-fat cream cheese for better flavor.
- Fresh garlic tastes much better than powder.
- Serve it hot with toasted bread slices.
- Do not overcook the cheese on top.