Paula Deens Spinart Dip Food

CREAMY ARTICHOKE AND SPINACH DIP

Steps:

• Preheat oven to 375 °F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
• Blanch spinach. Squeeze excess water.
• 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. Makes 3 1/2 cups. Serve hot or cold along with pita chips.

PAULA DEEN'S SOUTH OF THE BORDER MASON-DIXON DIP

Steps:

• Preheat oven to 350.
• Heat chili over medium heat for 5 minutes.
• Press softened cream cheese into the bottom of a 1.5 quart casserole dish.
• Pour chili over cream cheese, sprinkle Cheddar cheese on top.
• Bake for about 20 minutes until hot and bubbly.
• Remove from oven, top with chopped green onions.
• Serve immediately with corn/tortilla chips.

PAULA DEEN'S BLACK BEAN DIP

Steps:

• Melt the butter in a skillet.
• Add the onions and sauté until tender, about 5 minutes.
• Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer.
• Add the beans and cheeses, and simmer until hot and bubbling.
• Serve hot with white-corn tortilla chips.

PAULA DEEN'S SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
• Heat the spinach in a microwave oven on high for 5 minutes 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.