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Spinach & Artichoke Dip with Homemade Pita Chips

Creamy and delcious Spinach & Artichoke Dip baked to perfection and served with crispy, homemade Pita Chips.

Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


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



  1. 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:

  1. 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.

Recipe Notes

  •  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.