Creamy Spicy Artichoke Dip with Pita Chips
Indulge in the irresistible flavors of this Creamy Spicy Artichoke Dip with Pita Chips—a crowd-pleasing appetizer perfect for any gathering! This velvety dip combines tangy cream cheese, sour cream, and savory Parmesan and mozzarella, creating a rich base that's bursting with flavor. The addition of minced garlic, finely chopped jalapeño, and a kick of red pepper flakes brings just the right amount of heat to complement the tender artichoke hearts. Serve it alongside homemade pita chips, brushed with olive oil and sprinkled with smoked paprika for an extra layer of smoky crunch. Ready in just 40 minutes, this easy-to-make dip pairs perfectly with game day spreads, holiday parties, or casual snacking. Warm, spicy, and absolutely delicious, this dip is guaranteed to be the highlight of your appetizer table!
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Recipe Information
Ingredients
- 14 oz Canned artichoke hearts
- 8 oz Cream cheese
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 1 cup Shredded Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 Garlic cloves, minced
- 1 Jalapeño, finely chopped
- 1 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 4 pieces Pita bread
- 0.5 tsp Smoked paprika
Instructions
Preheat your oven to 375°F (190°C).
Drain and roughly chop the canned artichoke hearts. Set aside.
In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, Parmesan cheese, and mozzarella cheese. Mix until smooth.
Add the chopped artichoke hearts, minced garlic, finely chopped jalapeño, red pepper flakes, salt, and black pepper to the cheese mixture. Stir until well combined.
Transfer the mixture to an oven-safe baking dish and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbling and golden on top.
While the dip is baking, prepare the pita chips. Cut the pita bread into triangles and arrange them in a single layer on a large baking sheet.
Brush the pita triangles with olive oil and sprinkle them with smoked paprika and a pinch of salt.
Bake the pita chips in the oven alongside the dip for 8-10 minutes, or until golden and crispy.
Remove the artichoke dip and pita chips from the oven and allow to cool slightly before serving.
Serve the creamy spicy artichoke dip warm with the freshly baked pita chips on the side. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
