Spinach Artichoke Dip with Toasted Pita Chips
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella divided
- 1/2 cup grated Parmesan
- 2 cloves garlic minced
- 10 oz frozen chopped spinach thawed and squeezed dry
- 14 oz canned artichoke hearts drained and chopped
- 1/4 teaspoon red pepper flakes
- Toasted pita chips for serving
Instructions
- Preheat the oven to 375°F and lightly grease a small oven-safe dish.
- Beat the cream cheese, sour cream and mayonnaise together in a large bowl until smooth with no lumps.
- Stir in 3/4 cup of the mozzarella, the Parmesan and the garlic.
- Fold in the spinach and artichoke hearts until every piece is coated in the cheese mixture.
- Spread the mixture into the prepared dish and scatter the remaining 1/4 cup mozzarella over the top.
- Bake for 20 to 25 minutes, until the edges bubble and the top turns golden in patches.
- Let the dip rest for 5 minutes, it is lava-hot straight from the oven and needs the time to set enough to scoop.
- Sprinkle the red pepper flakes over the top and set the dish into the board, with the pita chips stacked beside it.
Good to Know
Mix the filling up to a day ahead and refrigerate in the baking dish, then bake it straight from the fridge, adding 5 extra minutes.