Categories: Appetizers, November2010, Ranch dressing, artichokes, spinach

Ingredients

• 8 cups fresh spinach
• 1 clove garlic, minced
• 1 lemon, zest finely grated
• 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
• 6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon bottled cayenne pepper sauce
• Kosher salt and freshly ground black pepper
• Serving suggestion: Pita Chips, for dipping

Directions

1. Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside

2. Blanch spinach. Squeeze excess water.

3. In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Serve hot or cold along with pita chips.

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