Introduction

Few appetizers can match the timeless appeal of Spinach and Artichoke Dip with Pita Chips. This warm, creamy, and cheesy dip is the ultimate comfort food — rich, flavorful, and irresistibly scoopable. It features a luscious blend of spinach, tender artichoke hearts, garlic, and a trio of cheeses baked until bubbly and golden brown.

Paired with crispy homemade pita chips, this dip is the perfect appetizer for parties, game days, holidays, or cozy nights in. Whether served fresh from the oven or reheated the next day, it’s always a crowd-pleaser that brings people together around the table.

Why I Love This Recipe

I love this recipe because it’s creamy, garlicky, and perfectly balanced — rich without being heavy, and comforting without feeling overindulgent. The combination of spinach and artichoke adds freshness, while the cheese creates a luscious, melty texture that makes every bite pure bliss.

What really makes it special is how easy it is to make ahead and bake when needed — ideal for entertaining. Plus, it’s versatile enough to be enjoyed with pita chips, tortilla chips, baguette slices, or even fresh veggies.

It’s that one dip you can count on to disappear in minutes — no matter the occasion!

Why It’s a Must-Try Dish

• Ultra Creamy & Cheesy: A perfect blend of cream cheese, mozzarella, and Parmesan.
• Wholesome Ingredients: Spinach and artichokes add nutrition and texture.
• Quick & Easy: Comes together in under an hour with minimal effort.
• Perfect for Parties: Serve it hot with pita chips — it’s always a hit.
• Customizable: Can be made lighter, spicier, or dairy-free.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings and Nutritional Info

• Servings: 6–8 servings
• Calories: ~250 kcal per serving (dip + pita chips)

Course and Cuisine

• Course: Appetizer / Snack
• Cuisine: American

Ingredients

For the Dip:

• 1 (10 oz / 280 g) package frozen chopped spinach, thawed and drained
• 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
• 1 (8 oz / 225 g) block cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt to taste

For the Pita Chips:

• 4 pita bread rounds
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Salt to taste

Cooking Directions

Step 1: Prepare the Pita Chips

1. Preheat oven to 400°F (200°C).
2. Cut pita rounds into triangles and place them on a baking sheet.
3. Brush with olive oil and sprinkle with garlic powder and salt.
4. Bake for 8–10 minutes, until golden and crisp. Set aside.

Step 2: Make the Dip Mixture

1. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
2. Add chopped spinach, artichokes, garlic, mozzarella, Parmesan, onion powder, pepper, and red pepper flakes. Mix well until evenly combined.

Step 3: Bake the Dip

1. Transfer the mixture into a small oven-safe baking dish or cast-iron skillet.
2. Smooth the top and sprinkle extra mozzarella and Parmesan on top for a golden crust.
3. Bake for 20–25 minutes at 375°F (190°C), until hot, bubbly, and slightly browned.

Step 4: Serve

1. Let it cool for 5 minutes before serving.
2. Serve warm with pita chips, toasted baguette slices, or vegetable sticks.

Step-by-Step Preparation Summary

1. Bake pita chips until crispy.
2. Mix cream cheese, sour cream, mayo, spinach, and artichokes.
3. Add cheeses and seasonings.
4. Bake until golden and bubbly.
5. Serve warm with your favorite dippers.

How to Serve

• Serve the dip warm and bubbly straight from the oven.
• Pair it with pita chips, tortilla chips, or crostini.
• For a fresh contrast, add celery sticks, cucumber slices, or carrot sticks on the side.
• Garnish with a sprinkle of Parmesan or chopped parsley before serving.

Recipe Tips

• Drain spinach well — squeeze out all moisture to prevent a watery dip.
• Use room-temperature cream cheese for easy blending.
• Add extra cheese on top before baking for that golden crust.
• For a smoky flavor, mix in a touch of smoked paprika.
• Make ahead: Assemble the dip and refrigerate — bake just before serving.

Variations

1. Healthier Version:
   Substitute Greek yogurt for sour cream and reduce the cheese for a lighter dip.
2. Spicy Kick:
   Add diced jalapeños, cayenne pepper, or hot sauce to the mix.
3. Bacon Spinach Artichoke Dip:
   Stir in crumbled cooked bacon for smoky richness.
4. Vegan Version:
   Use vegan cream cheese, vegan mayo, and dairy-free mozzarella.
5. Cheesy Upgrade:
   Add shredded provolone or fontina for an extra gooey texture.
6. Air Fryer Mini Dip:
   Make smaller portions in ramekins and air fry at 375°F (190°C) for 10–12 minutes until bubbly.

Freezing and Storage

• Refrigeration: Store leftover dip in an airtight container for up to 3–4 days. Reheat in the oven or microwave before serving.
• Freezing (Before Baking): Prepare the dip mixture, place it in a freezer-safe dish, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
• Freezing (After Baking): Cool completely, then freeze for up to 1 month. Reheat covered in the oven at 350°F (175°C) until hot.

Special Equipment Needed

• Mixing bowl
• Baking dish or oven-safe skillet
• Electric mixer or whisk
• Baking sheet (for pita chips)

Frequently Asked Questions (FAQ)

Q1: Can I use fresh spinach instead of frozen?
Yes! Use about 4 cups of fresh spinach, sauté it until wilted, and squeeze out excess water before mixing.

Q2: Can I make this dip ahead of time?
Definitely. Prepare the dip mixture up to 24 hours ahead and refrigerate. Bake when ready to serve.

Q3: Can I serve it cold?
It’s best served warm, but it can also be enjoyed chilled as a creamy spread.

Q4: Can I use canned artichokes in brine or oil?
Yes — both work! Just drain well and pat dry to avoid excess moisture.

Q5: What can I use instead of pita chips?
Try tortilla chips, baguette slices, breadsticks, or even vegetable crudités.

Conclusion

Spinach and Artichoke Dip with Pita Chips is the perfect combination of creamy, cheesy, and savory — a classic that never fails to impress. Every scoop delivers a comforting blend of spinach, artichokes, and melted cheese that’s both rich and satisfying.

It’s a recipe that feels fancy enough for entertaining but easy enough for everyday snacking. Whether served at a holiday party, game night, or cozy dinner, it’s bound to be the dish everyone gathers around.