🥬 Spinach & Artichoke Dip with Pita Chips

Rich, cheesy, garlicky, and scoopable — ideal for parties, game night, or “accidentally ate the whole thing” situations.

⏱ Time

• Prep: 15 minutes

• Bake: 25 minutes

• Total: ~40 minutes

🍽 Serves

• 6–8 as an appetizer

🛒 Ingredients

Spinach & Artichoke Dip

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 8 oz (225 g) cream cheese, softened

• ½ cup sour cream

• ½ cup mayonnaise

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 cup cooked spinach, very well drained
  (fresh sautéed or frozen thawed & squeezed)

• 1 cup canned artichoke hearts, drained & chopped

• ¼ tsp black pepper

• ¼ tsp chili flakes (optional)

• Salt, to taste

Pita Chips

• 4–5 pita breads

• 3 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp paprika

• Salt, to taste

👨‍🍳 Instructions

1. Make the Dip

1. Preheat oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat.

3. Sauté garlic 30 seconds until fragrant.

4. In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth.

5. Stir in garlic, mozzarella, Parmesan, spinach, artichokes, pepper, chili flakes, and salt.

6. Transfer to a baking dish.

7. Bake 20–25 minutes, until bubbly and lightly golden.

8. Optional: Broil 1–2 minutes for a golden top.

2. Make the Pita Chips

1. Increase oven to 400°F (200°C).

2. Cut pita into triangles and separate layers if thick.

3. Toss with olive oil, garlic powder, paprika, and salt.

4. Arrange in a single layer on a baking sheet.

5. Bake 8–10 minutes, flipping once, until crisp and golden.

6. Cool slightly — they crisp more as they cool.

🧀 Serving Tips

• Serve dip hot with pita chips

• Add extra Parmesan on top before baking

• Garnish with chopped parsley or green onions

❓ Q & A

Q: Can I make this ahead of time?

A: Yes!

• Assemble dip, cover, and refrigerate up to 24 hours

• Bake just before serving

Q: Why is my dip watery?

A: Almost always from spinach or artichokes.
👉 Squeeze spinach dry and pat artichokes with paper towels.

Q: Can I make it on the stovetop?

A: Yep!

• Combine everything in a saucepan

• Heat gently, stirring, until melted and creamy

Q: Can I use Greek yogurt instead of sour cream?

A: Yes — use full-fat Greek yogurt for best texture.

Q: How do I make it extra cheesy?

A: Add:

• ½ cup shredded Gruyère or Fontina

• Or a layer of mozzarella on top before baking

Q: Can I make it lighter?

A:

• Use reduced-fat cream cheese

• Swap mayo for Greek yogurt
  (Still tasty, just slightly less rich.)

Q: What else can I serve with it?

A:

• Tortilla chips

• Crostini

• Veggies (bell peppers, cucumbers, carrots).