Spinach Artichoke Dip Pita (Printable)

A creamy spinach and artichoke blend served with warm, toasted pita wedges for dipping and snacking.

# Ingredient List:

→ 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:

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 Tips:

01 -
  • The cream cheese and sour cream base creates an incredibly silky texture that coats every single piece of artichoke
  • It comes together in fifteen minutes of prep time but tastes like you fussed over it for hours
  • The dip stays hot and bubbly for most of the party so everyone gets that perfect first bite
02 -
  • Never skip wilting the spinach first, or you will end up with watery dip that separates as it bakes
  • Room temperature cream cheese mixes much more smoothly than cold, so take it out of the fridge at least an hour before starting
  • The dip is done when the edges are bubbling vigorously and the top has turned golden brown in spots
03 -
  • Grate your own mozzarella instead of buying pre-shredded cheese for better melting and creamier texture
  • Add a handful of chopped fresh herbs like parsley or chives right before serving for a pop of color and freshness

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