30-Minute Spinach & Artichoke Dip with Pita Chips
If you’re craving a warm, creamy, and cheesy appetizer that’s guaranteed to wow your guests, this 30-Minute Spinach & Artichoke Dip with Pita Chips is your new go-to. Rich in flavor, packed with nutrients, and baked until golden perfection, this dip is the ultimate party recipe—ready in just half an hour.
Whether you’re hosting a game day party, holiday dinner, or family movie night, this restaurant-style spinach dip pairs perfectly with homemade pita chips, crackers, or even fresh veggies for a lighter twist.
Ingredients
For the Spinach & Artichoke Dip
1 (10 oz) package frozen chopped spinach, thawed and drained well
1 (14 oz) can artichoke hearts, drained and chopped
1 cup cream cheese, softened (full-fat or light for fewer calories)
½ cup sour cream (or plain Greek yogurt for a protein boost)
½ cup mayonnaise (adds creaminess and richness)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 garlic cloves, minced
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional, for a little kick)
Salt and black pepper, to taste
For the Pita Chips
4 pita breads, cut into triangles
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning (or dried oregano)
½ teaspoon sea salt
Step-by-Step Instructions
1. Prepare the Dip Base (10 minutes)
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper. Stir until smooth and creamy.
Fold in the chopped spinach, artichokes, mozzarella, and Parmesan cheese until everything is well blended.
2. Bake the Spinach & Artichoke Dip (15–20 minutes)
Transfer the mixture to an oven-safe baking dish.
Sprinkle a little extra mozzarella and Parmesan on top for a golden cheesy crust.
Bake for 15–20 minutes, or until the dip is hot, bubbly, and lightly browned on top.
3. Make the Pita Chips (While Dip Bakes – 10 minutes)
Arrange pita triangles on a baking sheet.
Brush lightly with olive oil, then sprinkle with garlic powder, Italian seasoning, and sea salt.
Bake for 8–10 minutes, flipping halfway, until crisp and golden.
4. Serve & Enjoy
Remove the dip from the oven and let it cool slightly before serving. Pair with warm pita chips, tortilla chips, or fresh veggie sticks for dipping.
Nutrition & Health Benefits
Spinach: Loaded with iron, vitamin K, and antioxidants.
Artichokes: High in fiber, support digestion, and are a heart-healthy veggie.
Greek Yogurt (optional swap): Adds protein while keeping the dip creamy.
Pita Chips: Baked instead of fried for a lighter crunch.
This dish is the perfect balance of indulgent comfort food and nutrient-rich ingredients, making it a guilt-free party snack.
Flavor Variations
Spicy Spinach Dip: Add diced jalapeños or hot sauce for extra heat.
Low-Carb Keto Dip: Skip the pita chips and serve with cucumber slices, celery, or bell peppers.
Cheesy Lovers: Mix in cheddar or Gruyère for a sharper flavor profile.
Dairy-Free Option: Use cashew cream and vegan cheese for a plant-based version.
Pro Tips for Success
Drain spinach thoroughly to avoid a watery dip. Squeeze out excess moisture with paper towels.
Use high-quality artichokes (jarred or canned in water, not oil) for the best flavor.
Make ahead: Assemble the dip a day in advance and refrigerate. Just bake before serving.
Serving idea: Keep warm in a slow cooker during parties for all-day dipping.
Final Thoughts
This 30-Minute Spinach & Artichoke Dip with Pita Chips is a crowd-pleasing appetizer that combines creamy indulgence with nutrient-packed veggies. It’s easy, versatile, and absolutely irresistible—perfect for everything from holiday gatherings to casual weeknight snacking.
Once you try this recipe, it will quickly become a go-to party favorite that disappears fast from the table!
Enjoy.