Creamy Baked Spinach Artichoke Dip with Warm Pita
A rich, bubbling blend of spinach, artichokes, and melted cheeses, served with warm pita bread for the perfect party appetizer. This crowd-pleasing dip is creamy, flavorful, and easy to make ahead.
Ingredients
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed dry
- 1 can artichoke hearts 14 oz, drained and chopped
- 8 oz cream cheese softened
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 cup shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic minced
- 0.25 tsp black pepper
- 0.25 tsp salt
- 4 pieces pita bread cut into wedges
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second intervals, stirring between each, until warmed through.
Make-Ahead: The dip can be assembled (without baking) up to 24 hours in advance. Cover tightly and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the fridge.
Substitutions: Use Greek yogurt in place of sour cream for a tangier, higher-protein version. For a lighter dip, use light cream cheese and mayonnaise.
Serving Suggestions: Serve with tortilla chips, crackers, sliced baguette, or fresh vegetable sticks like bell peppers and celery in addition to pita.
Make-Ahead: The dip can be assembled (without baking) up to 24 hours in advance. Cover tightly and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the fridge.
Substitutions: Use Greek yogurt in place of sour cream for a tangier, higher-protein version. For a lighter dip, use light cream cheese and mayonnaise.
Serving Suggestions: Serve with tortilla chips, crackers, sliced baguette, or fresh vegetable sticks like bell peppers and celery in addition to pita.