Spinach & Artichoke Dip with Homemade Pita Chips
I love Spinach & Artichoke Dip but most of my family doesn’t feel the same way. When it is time to order an appetizer, I am quickly out numbered and mozzarella sticks win every time. This recipe is simple, we are talking 6 ingredients and minimal time to make. It can also be made up to 2 days ahead of time and baked when you are ready. You wouldn’t have to make the Pita Chips but honestly…they are too good not to. They also merry perfectly with the creamy dip. Some things just go together…peanut butter and chocolate…ham and Swiss cheese…tortilla chips and salsa. This my friends is another one…Spinach & Artichoke Dip with Pita Chips.
The most important thing to remember when you are making this dip is that you need to squeeze ALL of the water you can out of the spinach before you add it to the bowl. I like using frozen spinach that has been thawed. To drain it, I take a clean kitchen towel, put all of the spinach in the middle and over the sink I press and twist until all of the water in the spinach is gone. You will end up with what looks like a small amount of spinach but it will distribute through the dip. The mayonnaise, along with the cheese gives it the creamy quality you want and the garlic cloves adds an extra flavor.
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Spinach & Artichoke Dip with Homemade Pita Chips
Ingredients
Dip Ingredients
- 1 14 oz. can artichoke hearts {drained and chopped}
- 1 9 oz. package frozen spinach {thawed and squeezed to drain}
- 1 cup mozzarella cheese {shredded}
- 1/2 cup parmesan cheese {grated}
- 1/2 cup mayonnaise
- 1 clove garlic {minced}
Pita Chip Ingredients
- 4 pita bread rounds {cut into 6-8 triangles each}
- drizzle olive oil
- sprinkle kosher salt
Instructions
Dip:
- Preheat oven to 350 degrees. In a bowl combine all of the dip ingredients and mix until it is well combined. Pour dip into a greased pie plate or 8x8 square pan and bake for 20 minutes or until bubbly and golden brown on top. Serve with Pita Chips or vegetables. Store in covered in refrigerator.
Pita Chips:
- Preheat oven to 400 degrees. Lay the cut triangles of pita bread onto a baking sheet that you have sprayed with non-stick spray. Drizzle olive oil over the top of each pita triangle and spread oil out with a pastry brush {or I used the tips of my fingers}, sprinkle with kosher salt. Bake for 8-12 minutes, depending on how crispy you like them. Serve with dip. Store in air tight container at room temperature.
Notes
- Â Make the dip up to 2 days ahead and store in refrigerator until ready to bake.
- Pita Chips can be made a day ahead and stored in a Ziploc bag at room temperature.
