Artichoke and Spinach Dip with Toasted Pita

A warm and creamy dip perfect for sharing, packed with artichoke hearts, spinach, and a blend of cheeses. Served with crispy toasted pita bread.

Prep Time

15 minutes

Total Time

40 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

6 items

Cost

£1.55/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Snack•Bread

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

14ouncesArtichoke Hearts(canned, quartered, drained)

£2.50

10ouncesFrozen Spinach(thawed and squeezed dry)

£0.80

8ouncesCream Cheese(softened)

£2.20

0.5cupGrated Parmesan Cheese

£1.75

0.3cupMayonnaise

£0.30

2clovesGarlic(minced)

£0.15

1tablespoonLemon Juice(freshly squeezed)

£0.10

0.3teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

4roundsPita Bread

£1.20

2tablespoonsOlive Oil

£0.25

0.5teaspoonGarlic Powder

£0.05

Total Cost

£9.30

£1.55 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large bowl, combine softened cream cheese, parmesan cheese, mayonnaise, minced garlic, and lemon juice. Mix well until smooth and creamy.
3.
Chop the artichoke hearts into smaller pieces. Add the chopped artichoke hearts and squeezed dry spinach to the cream cheese mixture. Season with salt and pepper.
4.
Stir all ingredients together until well combined. Transfer the mixture to a baking dish.
5.
Bake for 20-25 minutes, or until the dip is bubbly and lightly golden on top.
6.
While the dip is baking, prepare the toasted pita bread. Cut each pita bread round into 8 wedges.
7.
In a small bowl, whisk together olive oil and garlic powder.
8.
Brush each pita wedge with the garlic-infused olive oil. Arrange the pita wedges on a baking sheet in a single layer.
9.
Bake the pita wedges in the oven for the last 5-7 minutes of the dip's baking time, or until golden brown and crispy. Watch carefully to prevent burning.
10.
Remove both the dip and pita bread from the oven. Let cool slightly before serving.
11.
Serve the warm artichoke and spinach dip with the toasted pita bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (170g)

435 kcal / 1820 kJ

Carbs

23g

9% of RDA

Fat

31g

44% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

680 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, add a pinch of red pepper flakes to the dip.

If you don't have pita bread, serve with tortilla chips, crackers, or baguette slices.

To easily thaw the spinach, place it in a colander and run warm water over it. Then, squeeze out as much excess water as possible.

If you prefer, you can saute the minced garlic in a little olive oil before adding it to the cream cheese mixture for a milder garlic flavor.

Cooking Equipment

Oven

Baking Dish

Mixing Bowl

Knife

Cutting Board

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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