Grilled Artichoke and Spinach Dip with Pita Wedges
Indulge in the rich, smoky flavors of this Grilled Artichoke and Spinach Dip with Pita Wedges, a crowd-pleasing appetizer that's perfect for any gathering! Featuring lightly charred artichoke hearts, sautéed spinach, and a creamy blend of cream cheese, sour cream, and melted Parmesan and mozzarella, this dip offers layers of bold, savory goodness. The dip is baked to bubbling perfection, while freshly toasted pita wedges provide the ideal crispy companion for scooping. Highlighted by a touch of garlic and paprika for added depth, this recipe is both comforting and elevated, making it a standout choice for parties, game days, or casual snacking. Ready in just 35 minutes, it’s a warm, irresistible dish that brings together smoky, cheesy flavors with a Mediterranean twist.
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Recipe Information
Ingredients
- 14 oz (canned or jarred, drained) Artichoke hearts
- 4 cups (loosely packed) Fresh spinach leaves
- 8 oz (softened) Cream cheese
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded mozzarella cheese
- 2 minced Garlic cloves
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Paprika
- 4 pieces Pita bread
- 1 tbsp Olive oil (for pita wedges)
- 0.25 tsp Salt (for pita wedges)
- 1 tbsp (chopped) Parsley (optional, for garnish)
Instructions
Preheat your grill to medium heat (about 375°F).
Toss the drained artichoke hearts in 1 tablespoon of olive oil and grill for 5–8 minutes, turning occasionally, until lightly charred. Remove and let cool slightly before chopping into small pieces.
In a medium skillet, sauté the spinach in 1 teaspoon of olive oil over medium heat until just wilted (about 3 minutes). Remove from heat and let cool slightly. Squeeze out any excess liquid from the spinach and chop it finely.
In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, salt, black pepper, and paprika. Mix until smooth and well incorporated.
Fold the chopped grilled artichokes and spinach into the cream cheese mixture until evenly combined.
Transfer the mixture into an oven-safe dish and bake in a preheated oven at 375°F for 15–20 minutes, or until the top is golden and bubbling.
While the dip bakes, slice the pita bread into wedges. Brush with 1 tablespoon of olive oil and sprinkle lightly with salt.
Place the pita wedges on a baking sheet and toast in the oven for 5–7 minutes, or until crisp and slightly golden.
Remove the dip from the oven and garnish with chopped parsley, if desired. Serve warm with the pita wedges.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 276 mg | 6% | |
*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.
