Spinach & Artichoke Dip W/pita Chips Recipe
Vegetarian
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip Ingredients
Pita Chips Ingredients
Method
Dip Preparation
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add the fresh spinach and blanch for 2-3 minutes until wilted. Drain and rinse under cold water to stop cooking. Squeeze out excess moisture and chop finely.
- 2
Mix the Dip
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Beat with a hand mixer until smooth.
- 3
Add Ingredients
Stir in the blanched spinach, chopped artichoke hearts, minced garlic, grated Parmesan cheese, shredded mozzarella cheese, salt, black pepper, and red pepper flakes. Mix until well combined.
- 4
Bake the Dip
Transfer the mixture to a baking dish and spread evenly. Preheat the oven to 350°F (175°C) and bake for 25-30 minutes or until bubbly and golden on top.
Pita Chips Preparation
- 5
Prepare the Pita Bread
Preheat the oven to 400°F (200°C). Cut each pita bread into wedges.
- 6
Season the Chips
In a mixing bowl, toss the pita wedges with olive oil and salt until evenly coated.
- 7
Bake the Chips
Spread the pita wedges on a baking sheet in a single layer. Bake for 10-12 minutes or until golden and crispy, turning halfway through.
