Spinach Dip with Pita Crisps
Creamy, cheesy, and irresistibly delicious, this Spinach Dip with Pita Crisps is the ultimate appetizer for any gathering or a cozy night in. Loaded with fresh, sautéed spinach, and a luscious blend of cream cheese, sour cream, mozzarella, and Parmesan, this oven-baked dip is bubbling with flavor in every bite. Paired with homemade pita crisps brushed with olive oil and oregano, this recipe effortlessly combines rich, savory goodness with a satisfying crunch. With just 15 minutes of prep time and a short bake, it’s a quick and crowd-pleasing snack that’s perfect for game nights, holidays, or anytime cravings strike. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 225 grams cream cheese, softened
- 120 ml sour cream
- 60 ml mayonnaise
- 2 cloves garlic, minced
- 60 grams parmesan cheese, grated
- 120 grams mozzarella cheese, shredded
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 30 ml olive oil
- 4 pieces pita bread
- 1 teaspoons dried oregano
Instructions
Preheat your oven to 180°C (350°F).
Rinse the fresh spinach, pat it dry, and chop it roughly.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from the heat and let it cool slightly.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, parmesan cheese, mozzarella cheese, salt, and black pepper. Stir until the mixture is smooth and well combined.
Add the cooled spinach and garlic to the mixing bowl. Stir until the spinach is evenly incorporated into the creamy mixture.
Transfer the spinach dip mixture into an oven-safe baking dish. Smooth the top with a spatula and bake in the preheated oven for 15-20 minutes, or until the dip is bubbly and lightly golden on top.
While the dip is baking, prepare the pita crisps. Cut each pita bread into 8 wedges (like slicing a pizza) and arrange them on a baking sheet.
In a small bowl, mix 2 tablespoons of olive oil with the dried oregano. Brush the pita wedges with the olive oil mixture on both sides.
Bake the pita wedges in the oven for 8-10 minutes, or until they are crisp and lightly golden. Remove from the oven and let them cool slightly.
Remove the spinach dip from the oven and let it cool for 5 minutes before serving. Serve warm with the pita crisps on the side.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 24.8 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2243 mg | 173% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 739 mg | 16% | |
*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.
