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Spinach Artichoke Dip


Makes 4 cups. Paula Deen Recipe.

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  • 1 t EVOO
  • 6 oz bag fresh spinach
  • 1/2 t kosher salt
  • 8 oz pkg Neufchâtel cheese, softened
  • 1 c sour cream
  • 1/2 c shredded part-skim mozzarella cheese
  • 14 oz can artichoke hearts, drained & chopped
  • 3 cloves garlic, smashed
  • 1/4 t ground black pepper
  • 1 T shredded Parmesan cheese



Step 1

Preheat oven to 350.

In med skillet, heat oil over med high heat. Add spinach & salt; cover & cook until spinach is wilted, about 5 min. Remove from skillet & let drain on paper towels. Squeeze spinach thoroughly dry & chop.

In lg bowl, stir together spinach, Neufchâtel, sour cream, mozzarella, artichokes, garlic & pepper until combined. Spoon mixture into an 8 in. oven proof skillet or baking dish. Sprinkle with Parmesan.

Bake until golden brown & bubbly, 35-40 minutes.

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