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Spinach & Artichoke Dip with Pita Chips

Creamy Spinach & Artichoke Dip with Pita Chips for Easy Snacking

A delightful Spinach & Artichoke Dip with Pita Chips, perfect for easy snacking and gatherings!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 oz Cream Cheese Softened before mixing
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 1/2 cup Mayonnaise Light mayonnaise for a lower-calorie option
  • 2 cups Fresh Spinach Thaw and squeeze out excess moisture if using frozen
  • 1 cup Artichoke Hearts Canned or jarred, drained well
  • 1 cup Shredded Mozzarella Cheese Cheddar can be mixed in for flavor
  • 1/4 cup Grated Parmesan Cheese Pecorino Romano can be substituted
  • 1 tsp Garlic Powder Fresh minced garlic can be used
  • 1 tsp Onion Powder Can be omitted if preferred
For the Chips
  • 2 tbsp Olive Oil Can substitute with melted butter

Equipment

  • Oven
  • mixing bowl
  • 8x8-inch baking dish
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
  2. Combine cream cheese, sour cream, and mayonnaise in a bowl until smooth. Mix in spinach, artichokes, mozzarella, Parmesan, garlic powder, and onion powder.
  3. Pour the dip into an 8x8 inch baking dish, spreading it evenly.
  4. Cut pita bread into triangles, brush with olive oil, and arrange on a baking sheet. Bake for 10 minutes, flipping halfway through.
  5. Bake the dip for 20-25 minutes until bubbling and golden brown. Watch to avoid over-browning.
  6. Let the dip cool for a couple of minutes and serve warm with pita chips.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Leftovers stored in an airtight container can last up to 3 days. Gently reheat in the oven before serving again.

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