It's that good.
Spinach and artichoke dip or artichoke and spinach dip,either way it's said I love it.And in the last five years or so as I have expanded my culinary knowledge and experience, I have been on the lookout for that perfect spinach/artichoke dip recipe.I think the search might be over.I found the recipe in The Lady and Sons Savannah Country Cookbook on page 10 at the top of the left page.Thank my lucky stars I found it.I'm going to make this one again and again and again.
Toss together chopped artichoke hearts and (frozen,thawed and squeezed dry) chopped spinach.
Add in the PHS, some paprika and cayenne pepper.Then stir in the mayo,sour cream and grated Parmesan cheese.
Spray a 2-quart souffle dish or casserole with non-stick cooking spray. Mix together well the bowl full of ingredients and pour the dip into prepared baking dish.Bake for 30 - 40 minutes in a 350 degree oven.
Just a word of caution: The time span between the photo at the top of this post and this photo directly above this sentence was only about 20 minutes . Yep 3 grown adults(who shall remain nameless) were complete gluttons to this delicious dip. Now go plan your parties and make sure this dip is on the table. It's gonna be a hit.
Artichoke and Spinach Dip
adapted from The Lady and Sons Savannah Country Cookbook
by Paula Deen
1 10-ounce box of frozen,chopped spinach
-thawed and squeezed dry
two 13/75 -ounce cans of artichoke hearts,
drained and chopped(I used the marinated artichoke
hearts,the marinade just added a little bit more kick,tasty.)
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 cups grated Parmesan cheese
1 tsp paprika
1/4 tsp cayenne pepper
salt and pepper to taste ( I mixed in 1 tsp PHS,
which consists of salt,pepper and garlic powder.)
1. Preheat oven to 350 degrees. Mix together the artichoke hearts and spinach. Then mix in the remaining ingredients,mix well. Pour mixture into a greased 2-quart baking dish. Bake for 30 -40 minutes in a 350 degree oven.Enjoy!