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Spinach and Artichoke Dip with Pita Chips

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 8 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Pita Chips : Preheat oven to 400°F (200°C). Cut pita rounds into triangles and place them on a baking sheet. Brush with olive oil and sprinkle with garlic powder and salt. Bake for 8–10 minutes, until golden and crisp. Set aside.
  • Step 2: Make the Dip Mixture : In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy. Add chopped spinach, artichokes, garlic, mozzarella, Parmesan, onion powder, pepper, and red pepper flakes. Mix well until evenly combined.
  • Step 3: Bake the Dip : Transfer the mixture into a small oven-safe baking dish or cast-iron skillet. Smooth the top and sprinkle extra mozzarella and Parmesan on top for a golden crust. Bake for 20–25 minutes at 375°F (190°C), until hot, bubbly, and slightly browned.
  • Step 4: Serve : Let it cool for 5 minutes before serving. Serve warm with pita chips, toasted baguette slices, or vegetable sticks.