Spinach & Artichoke Dip Recipe

Prep the spinach and artichokes

If using fresh spinach, rinse thoroughly, remove stems, and chop. If using baby spinach, roughly chop the leaves. Drain canned artichokes well and chop into 1/2-inch pieces.

Sauté spinach

Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the chopped spinach and a pinch of salt and cook, stirring, until wilted and most moisture has evaporated, about 3–4 minutes. Transfer to a fine mesh sieve or bowl and press with the back of a spoon to remove excess liquid. Let cool slightly.

Mix base ingredients

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a whisk or spatula until smooth and homogeneous.

Add cheeses and seasonings

Fold in the grated Parmesan, 1 cup shredded mozzarella, minced garlic, lemon juice, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix until evenly distributed.

Combine spinach and artichokes

Add the well-drained sautéed spinach and chopped artichoke hearts to the mixture. Stir thoroughly to combine, scraping the sides and bottom of the bowl so there are no pockets of cream cheese.

Bake the dip

Preheat the oven to 375°F (190°C). Transfer the mixture into a shallow ovenproof baking dish (about 9-inch or similar capacity). Smooth the top. Sprinkle the extra 1/2 cup shredded mozzarella and the 2 tablespoons grated Parmesan evenly over the top and drizzle 1 teaspoon olive oil over the cheese. Bake uncovered until the top is bubbly and golden, about 20–25 minutes. If you want extra browning, broil for 1–2 minutes watching carefully.

Finish and rest

Remove from the oven and let rest 5 minutes before serving so the dip sets slightly. Taste and adjust seasoning with additional salt or lemon juice if desired.

Prepare pita

Preheat oven to 375°F (190°C). Separate each pita pocket into two thinner rounds by slicing along the seam. Cut each round into 6–8 wedges to create chip shapes.

Season and oil

In a large bowl, whisk together 3 tablespoons olive oil, garlic powder, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the pita wedges and toss until each piece is lightly coated.

Bake chips

Arrange the wedges in a single layer on a baking sheet lined with parchment paper or lightly oiled. Bake for 10–14 minutes, turning once halfway through, until edges are crisp and golden. Watch closely last 2 minutes to avoid burning.

Cool

Remove from oven and let cool on the baking sheet; they will crisp further as they cool. Taste and sprinkle a tiny extra pinch of salt if needed.