Creamy Artichoke and Spinach Dip

• 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

1. Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
2. Blanch spinach.
3. Squeeze excess water.
4. In a medium bowl, mix together spinach, garlic and lemon zest.
5. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce.
6. Mix.
7. Place into prepared casserole dish.
8. Bake for 30 minutes.
9. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top.
10. Serve hot or cold along with pita chips.

fresh spinach, clove garlic, lemon, hearts, parmesan, sour cream, mayonnaise, cayenne pepper, kosher salt, suggestion

Taken from www.foodnetwork.com/recipes/paula-deen/creamy-artichoke-and-spinach-dip-recipe.html (may not work)