Cheesy Baked Spinach and Artichoke Dip
with Herbed Pita Chips

Make several batches of this recipe because it will disappear quickly! You can make the chips several days in advance and store them in an airtight container. The dip can be assembled a day ahead, too. Just pop it in the oven when you need it, adding a couple minutes to the bake time for chilled dip.


16 servings

Dip Ingredients

1 (10 ounce) package frozen chopped spinach
1 (1.4 ounce) package vegetable soup mix
1 cup sour cream
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Herbed Pita Chips Ingredients

3 (6-inch) pita breads
1/4 cup grated Parmesan cheese
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/4 teaspoon coarse salt


To make dip: Preheat oven to 350°F (177°C). Spray a 1-quart casserole or baking dish with cooking spray. Combine all dip ingredients. Spoon into prepared dish; bake 20 minutes or until bubbly and hot.

To make chips: Cut each pita into eight wedges with kitchen scissors or a sharp knife. Separate each wedge into 2 triangles. Place the pieces rough side up on baking sheets. Generously spray pieces with cooking spray.

Mix the remaining ingredients together in a small bowl. Sprinkle the mixture evenly over the pitas.

Bake for 6 to 8 minutes, or until the pitas are lightly browned and crisp. Cool. Serve with dip.

Estimated Time

Preparation/Total Time: 25 minutes

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