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Ingredients
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Spinach Artichoke Dip
Grilled Pita
Serve / Garnish
Method
Spinach Artichoke Dip
Prepare spinach
Place thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible (aim for at least 1/2 cup less liquid). Roughly chop if large pieces remain.
Prep artichokes
Drain canned artichoke hearts well and chop into 1/2-inch pieces. Pat lightly with paper towel to remove excess moisture.
Combine base ingredients
In a medium bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and stir until fully incorporated and smooth.
Add cheeses and aromatics
Stir in grated Parmesan, 1/2 cup shredded mozzarella, minced garlic, lemon juice, olive oil, salt, black pepper, and crushed red pepper flakes (if using) until evenly distributed.
Fold in vegetables
Fold the drained chopped spinach and chopped artichoke hearts into the cheese mixture until combined. Taste and adjust seasoning: add a pinch more salt, pepper, or lemon juice if desired.
Bake the dip
Preheat oven to 375°F (190°C). Transfer mixture to a shallow ovenproof baking dish (about 1 to 1.5 quart). Smooth the top and sprinkle the remaining 1/4 cup shredded mozzarella (and extra Parmesan if using) evenly over the surface. Bake 20–25 minutes until hot and bubbly and the top is lightly golden.
Finish
If you want a deeper golden top, place under the broiler 1–2 minutes watching closely. Remove from oven and let rest 5 minutes before serving. Squeeze a little fresh lemon over top if desired.
Grilled Pita
Grill the pita rounds 1–2 minutes per side until they have char marks and are warm and slightly crisp at the edges. Remove and keep warm. Alternatively, cut pitas into wedges and toast on a rimmed baking sheet in the oven at 375°F for 8–10 minutes, turning once, until crisp.
Serve / Garnish
Transfer the baked spinach artichoke dip to a serving dish if desired. Sprinkle extra shredded mozzarella or Parmesan over the top for presentation.
Arrange grilled pita rounds and corn chips around the dip. Serve immediately with lemon wedges on the side for guests to squeeze over individual portions.