Roasted Spinach & Artichoke Dip Recipe
with warm pita and pickles
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Ingredients
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Dip
Topping
To Serve
Method
Dip
- 1
Preheat oven and prep spinach
Preheat your oven to 375°F (190°C). Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches and sauté until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a colander and press or squeeze with the back of a spoon to remove excess moisture. Chop the squeezed spinach roughly and set aside.
- 2
Prep artichokes and cheeses
Drain the canned artichoke hearts well and roughly chop into bite-sized pieces. In a large mixing bowl, soften the cream cheese slightly (microwave for 10–15 seconds if needed) so it's easy to combine. Add sour cream, mayonnaise, grated Parmesan, shredded mozzarella, shredded cheddar, minced garlic, lemon juice, kosher salt, black pepper, and red pepper flakes. Stir until smooth and uniform.
- 3
Combine and adjust seasoning
Fold the chopped, squeezed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed. Taste and adjust seasoning — add up to an additional 1/2 teaspoon salt or more lemon juice if needed.
Assemble & Roast
- 4
Transfer to baking vessel
Spoon the spinach–artichoke mixture into a 9-inch oven-safe baking dish or a cast-iron skillet, smoothing the top with a spatula. Sprinkle the extra shredded mozzarella evenly over the surface. Drizzle 1 teaspoon olive oil over the cheese and lightly dust with smoked paprika if using.
- 5
Bake
Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbling around the edges and the top is golden brown. If you prefer a more deeply browned top, switch to broil for 1–2 minutes—watch closely to prevent burning.
- 6
Rest
Remove the dish from the oven and let rest 5 minutes to thicken slightly and cool enough for dipping.
To Serve
- 7
Warm the pita
While the dip bakes (or last 5 minutes of baking), wrap pita bread in foil and warm in the oven for 5–7 minutes, or place pita directly on the oven rack for 2–3 minutes for slight charring. Alternatively, warm pita in a skillet for 30–60 seconds per side.
- 8
Plate and garnish
Transfer the baked dip to a serving board or keep in the skillet. Arrange warm pita, sliced cornichons/dill pickles, and lemon wedges alongside. Serve immediately, encouraging guests to squeeze a little lemon on their portion or enjoy pickles as an acidic counterpoint to the rich dip.
