Spinach and Artichoke Dip with Toasted Pita Chips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, creamy dip featuring spinach and artichokes, inspired by the snowy landscapes of Frozen, served with crisp toasted pita chips. This mediterranean-inspired snacks (vegetarian) ready in about 45 minutes blends Fresh spinach, chopped, Cream cheese, softened, Sour cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tablespoons olive oil over medium heat and add 2 minced garlic cloves; sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 3 cups chopped fresh spinach to the skillet and cook for 3-4 minutes until wilted; remove from heat and let cool slightly.
  3. Step 3: In a mixing bowl, combine 8 ounces softened cream cheese, 1/2 cup sour cream, 1/2 cup grated Parmesan cheese, 1 cup chopped canned artichoke hearts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; stir until smooth.
  4. Step 4: Fold wilted spinach and garlic into the cream cheese mixture until evenly incorporated.
  5. Step 5: Transfer the mixture to a small oven-safe dish and bake for 20 minutes until bubbly and lightly golden on top.
  6. Step 6: Meanwhile, arrange 4 pita bread pieces cut into triangles on a baking sheet and toast them in the oven for 7-8 minutes until crisp and golden.
  7. Step 7: Serve the warm dip with the toasted pita chips immediately.

Frequently asked questions

How long does Spinach and Artichoke Dip with Toasted Pita Chips take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spinach and Artichoke Dip with Toasted Pita Chips?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spinach and Artichoke Dip with Toasted Pita Chips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spinach and Artichoke Dip with Toasted Pita Chips for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spinach and Artichoke Dip with Toasted Pita Chips vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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