Spinach & Artichoke Dip with Crispy Pita

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, crowd-pleasing dip made with spinach, artichokes, and feta, baked until golden and served with warm pita wedges. This Mediterranean vegetarian recipe (vegan option), ready in about 40 minutes, blends frozen spinach, artichoke hearts, and feta cheese 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 180 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Add this recipe to your weekly plan" 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: 25 min Serves 8 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a medium bowl, combine thawed spinach, chopped artichoke hearts, crumbled feta, shredded mozzarella, 1/4 cup mayonnaise, 1/4 cup sour cream, minced garlic, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth and well combined.
  2. Step 2: Transfer mixture to a 8x8-inch baking dish, spreading evenly. Bake uncovered for 20-25 minutes until bubbly and golden brown around the edges.
  3. Step 3: While baking, arrange pita wedges on a baking sheet and toast in the oven for 5 minutes until crisp (add to oven during last 5 minutes of dip baking).
  4. Step 4: Remove dip from oven and let rest for 5 minutes. Garnish with additional chopped oregano if desired. Serve warm with crispy pita wedges.

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