Lemony Spinach Artichoke Dip with Pita Crisps
Creamy, zesty, and utterly irresistible, this Lemony Spinach Artichoke Dip with Pita Crisps is the perfect crowd-pleaser for gatherings or cozy nights in. Bursting with the bright flavors of fresh lemon zest and juice, this warm dip combines tender spinach and artichoke hearts with a luscious blend of cream cheese, sour cream, and two decadent cheeses: Parmesan and mozzarella. A hint of garlic adds depth, while the crispy homemade pita chips—seasoned with olive oil, garlic powder, and a touch of salt—make for the ultimate dipping companion. Ready in just 35 minutes, this easy appetizer serves up a delightful balance of tangy, creamy, and savory flavors that will have everyone reaching for more. Ideal for parties, game days, or as a comforting snack, this recipe is a must-try for dip lovers!
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 1 cup Artichoke hearts (canned or jarred, drained and chopped)
- 8 ounces Cream cheese (softened)
- 1 cup Sour cream
- 0.33 cup Mayonnaise
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Pita bread
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder (for pita crisps)
- 0.25 teaspoon Salt (for pita crisps)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, wilt fresh spinach over medium heat for 2-3 minutes, stirring frequently. Remove from heat, allow to cool slightly, and squeeze out excess moisture. Chop the spinach finely.
In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
Fold in the chopped spinach, artichoke hearts, Parmesan, mozzarella, minced garlic, lemon zest, lemon juice, salt, and black pepper. Mix well until fully combined.
Transfer the mixture to an oven-safe baking dish and smooth out the top.
Bake in the preheated oven for 20 minutes, or until the edges are bubbling and the top is lightly golden.
While the dip bakes, prepare the pita crisps. Cut the pita bread into triangles or wedges.
Place the pita triangles on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder and salt.
Bake the pita wedges in the same oven for 8-10 minutes, or until crisp and golden brown. Keep an eye on them to prevent burning.
Remove the spinach artichoke dip and pita crisps from the oven. Allow the dip to cool slightly before serving.
Serve the warm dip with freshly baked pita crisps on the side for dipping. Enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 152 mg | 3% | |
*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.
