Recipe in The first

 

Ingredients

For the dip

• 8 oz (≈ 225 g) cream cheese, softened

• ½ cup sour cream

• ½ cup mayonnaise

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• ¼ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional for a little heat)

• 2 cups fresh spinach (chopped) or about 1 cup frozen spinach (thawed & drained)

• 1 (≈ 14 oz / 400 g) can artichoke hearts, drained and chopped

For the pita chips

• 4–6 pita rounds (8-inch size)

• 2–3 Tbsp olive oil

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp paprika or chili powder (optional)

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Equipment

• Oven and oven‐safe baking dish (approx 8×8″ or similar)

• Mixing bowls

• Small baking sheet for pita chips

• Knife & cutting board

• Spoon or spatula for mixing

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Preparation (≈ 10 minutes)

1. Pre‐heat your oven to about 375 °F (190 °C).

2. If using fresh spinach: wash it, drain well, chop roughly. If using frozen: thaw completely and squeeze out excess liquid.

3. Drain the artichoke hearts, then chop into bite‐sized pieces.

4. Prepare the pita chips: cut each pita round into wedges (for example into 8 or 10 triangles). Place them on a baking sheet, drizzle or brush with olive oil, then sprinkle with salt, garlic powder and the optional paprika/chili. Set aside.

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Making the Dip (≈ 15 minutes)

1. In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella, garlic powder (or minced garlic), salt, pepper and red pepper flakes (if using). Mix until smooth and uniform.

2. Gently fold in the chopped spinach and chopped artichoke hearts until everything is evenly distributed.

3. Transfer the mixture into your prepared baking dish, spreading the top level and even.

4. Place the baking dish in the pre‐heated oven and bake for about 12-15 minutes, or until the edges are bubbling and the top begins to turn lightly golden. (If you prefer a more browned crust, you can broil for 1–2 minutes at the end—but watch carefully so it doesn’t burn.)

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Baking the Pita Chips (≈ 10–12 minutes, overlapping with dip bake)

While the dip is baking (or just before finishing), place the pita‐wedges sheet in the oven. Bake for about 10–12 minutes, turning once halfway through, until the chips are crisp and lightly golden. Remove and let cool slightly — they’ll continue to firm up once out of the oven.

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Serving

Once the dip is bubbling and the pita chips are done:

• Remove the baking dish from the oven and allow to sit for 2‐3 minutes (this helps it settle slightly).

• Serve the hot dip in the dish, along with the warm, crisp pita chips.

• Optionally garnish the top of the dip with an extra sprinkle of Parmesan, chopped fresh parsley, or a dash more red pepper flakes for colour and flavour.

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Tips & Variations

• Drain well: Especially if using frozen spinach, ensure you squeeze out as much liquid as possible. Excess moisture will make the dip runny.

• Cheese variations: Feel free to swap in or add different cheeses. Sharp cheddar, Gruyère or goat cheese can all add flavour twists.

• Make it ahead: You can mix everything (except the pita chips) up to 24 hours in advance and refrigerate. Then bake just before serving.

• Add‐ins: For extra texture/flavour, consider folding in cooked crumbled bacon, sun‐dried tomatoes, roasted red peppers, sautéed mushrooms or chopped jalapeños.

• Healthier tweaks: Use reduced‐fat cream cheese, Greek yogurt in place of sour cream, or a dairy‐free cheese substitute if needed. Serve with veggie sticks (carrots, cucumber, peppers) instead of pita chips.

• Spice it up: Increase the red pepper flakes, add a dash of hot sauce or smoked paprika for more depth.

• Pita chip alternatives: You can use store‐bought pita chips, tortilla chips, or even toasted baguette slices.

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Why this recipe works

• The cream cheese + sour cream + mayonnaise base gives a rich, creamy texture that holds up well when baked.

• The spinach + artichoke hearts provide great flavour, texture and colour contrast — the artichoke brings tanginess, the spinach brings earthiness.

• Baking gives the dip a warm, comforting element that’s perfect for gatherings.

• Homemade pita chips add freshness, crispness and allow control of seasoning.

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Full Recipe Recap

Servings: ~6
Total Time: ≈ 30 minutes

Ingredients

• 8 oz cream cheese, softened

• ½ cup sour cream

• ½ cup mayonnaise

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 tsp garlic powder (or 2 cloves minced garlic)

• ¼ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional)

• 2 cups fresh spinach chopped (or 1 cup frozen spinach, thawed & drained)

• 1 (≈ 14 oz) can artichoke hearts, drained & chopped

• 4–6 pita rounds

• 2–3 Tbsp olive oil

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp paprika or chili powder (optional)

Instructions

1. Pre-heat oven to 375 °F (190 °C).

2. If using fresh spinach: wash, chop. If using frozen: thaw & drain well.

3. Drain and chop artichoke hearts.

4. Cut pita rounds into wedges. Place on a baking sheet and drizzle/brush with olive oil. Sprinkle with salt, garlic powder and optional paprika/chili. Set aside.

5. In a bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic powder, salt, pepper and red pepper flakes. Mix until smooth.

6. Fold in spinach and artichoke hearts until evenly combined.

7. Transfer mixture into an oven-safe dish and spread evenly.

8. Bake for 12–15 minutes (or until edges are bubbling and top is lightly golden).

9. While the dip is baking (or just before finished), bake the pita wedges for 10–12 minutes, turning once halfway, until crisp and golden.

10. Remove the dip and chips from oven. Let the dip sit 2–3 minutes.

11. Serve the warm dip with the pita chips.

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Serving & Pairing Ideas

• Serve as an appetizer before a meal, or as part of a snack/party spread.

• Offer alongside raw veggies (carrot sticks, celery, bell pepper strips) for a lighter pairing.

• Pair with a crisp white wine (like a Sauvignon Blanc) or chilled sparkling water with lemon for a refreshing contrast.

• If you want to stretch it for a larger crowd, double the recipe and bake in a larger dish; keep the ratio of ingredients consistent.

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Final Thoughts

This spinach & artichoke dip hits the sweet spot of being rich and indulgent, yet approachable and quick enough for a weekday treat or entertaining guests. The homemade pita chips add that extra touch and make it feel special. With a few tweaks you can customise it to your taste or dietary needs, but even the base version is reliably crowd-pleasing.

If you’d like a printable version, or a variant with vegetarian/vegan options, or even a step‐by‐step photo or video guide, I’d be happy to pull that together for you — just let me know!