Artichoke and Spinach Dip with Toasted Pita

Preheat oven to 375°F (190°C).

In a large bowl, combine softened cream cheese, parmesan cheese, mayonnaise, minced garlic, and lemon juice. Mix well until smooth and creamy.

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.

Stir all ingredients together until well combined. Transfer the mixture to a baking dish.

Bake for 20-25 minutes, or until the dip is bubbly and lightly golden on top.

While the dip is baking, prepare the toasted pita bread. Cut each pita bread round into 8 wedges.

In a small bowl, whisk together olive oil and garlic powder.

Brush each pita wedge with the garlic-infused olive oil. Arrange the pita wedges on a baking sheet in a single layer.

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.

Remove both the dip and pita bread from the oven. Let cool slightly before serving.

Serve the warm artichoke and spinach dip with the toasted pita bread for dipping.