Spinach Artichoke Dip Pita (Printable Version)
Creamy spinach and artichoke blend baked to bubbly perfection, paired with toasted pita wedges.
# What You'll Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and coarsely chopped
02 - 5 oz fresh baby spinach, roughly chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1/2 cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes
→ Pita
12 - 4 large pita breads, cut into wedges
13 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat a large skillet over medium heat. Add spinach and cook, stirring, until wilted for 2–3 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Mix until smooth.
04 - Fold in chopped artichoke hearts and cooked spinach.
05 - Spread the mixture evenly into a 9-inch ovenproof baking dish.
06 - Bake for 20–25 minutes, until hot and bubbly with a golden top.
07 - Arrange pita wedges on a baking sheet. Brush lightly with olive oil and bake alongside the dip for 8–10 minutes, or until crisp and lightly golden.
08 - Serve the hot dip with warm pita wedges.
# Expert Advice:
01 -
- It disappears faster than you can say touchdown but still feels fancy enough for dinner parties
- The make ahead potential means you actually get to enjoy your own gathering instead of being stuck in the kitchen
02 -
- Room temperature cream cheese mixes infinitely better than cold which I discovered after twenty minutes of angry whisking
- Squeezing excess water from the artichokes and spinach is the difference between creamy dip and watery disappointment
03 -
- Broil it for the last 2 minutes if the top is not golden enough but do not walk away because cheese goes from perfect to burned in seconds
- Use a glass baking dish so you can see exactly when the edges start bubbling and the center gets hot