Description
A creamy, cheesy dip loaded with spinach and artichokes, served with homemade olive oil pita chips.
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 large pita breads
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together the spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until well combined.
- Transfer the mixture to a 9-inch baking dish or 1.5-quart casserole dish.
- Bake for 25-30 minutes, until hot and bubbly.
- Meanwhile, cut each pita bread into 8 wedges. Arrange on a baking sheet.
- In a small bowl, whisk together olive oil, garlic powder, and oregano. Brush over pita wedges.
- Bake the pita chips for 10-12 minutes, flipping halfway, until golden and crisp.
- Serve the dip hot with the pita chips.
Notes
You can customize the seasonings to taste. For extra heat, add more red pepper flakes. For a healthier dip, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American