Easy Baked Spinach Artichoke Dip with Pita
A creamy, cheesy, and incredibly flavorful baked dip that's perfect for parties and gatherings. This easy recipe comes together with minimal prep and bakes to golden, bubbly perfection, served with warm pita wedges for dipping.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 14 oz can artichoke hearts drained and chopped
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 2 cloves garlic minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package pita bread cut into wedges for serving
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or in the microwave in 30-second intervals, stirring between each. Make-Ahead Tip: The dip can be assembled (without baking) up to 24 hours in advance. Cover 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 flavor. For a gluten-free option, serve with gluten-free crackers, vegetable sticks, or gluten-free pita. Serving Suggestions: Garnish with a sprinkle of fresh chopped parsley or red pepper flakes for a pop of color and heat.