Creamy Spinach Artichoke Dip

This Spinach Artichoke Dip is rich, cheesy, and loaded with flavor. Perfect for any gathering, it’s baked to bubbly perfection and served with crispy grilled pita wedges.

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• Pinch of red pepper flakes
• ½ pound fresh baby spinach
• 8 ounces cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• ½ teaspoon Worcestershire sauce
• 1½ cups grated Parmesan cheese, divided
• ½ cup grated Romano cheese
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon lemon juice
• 2 cups marinated artichokes, drained and coarsely chopped
• 4 ounces shredded Fontina cheese, divided (see notes)
• 1 package pita bread

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Instructions

1. Preheat the Oven:

Set your oven to 350°F (175°C).

2. Sauté the Spinach:

1. Heat olive oil in a large sauté pan over medium-low heat.
2. Add garlic and red pepper flakes, cooking for about 5 minutes until the garlic just starts to brown.
3. Toss in the spinach and cook for another 5 minutes until wilted.
4. Remove from the pan, coarsely chop, and set aside.

3. Prepare the Dip Mixture:

1. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, 1¼ cups Parmesan, Romano, salt, pepper, and lemon juice. Mix until smooth.
2. Fold in the sautéed spinach, artichokes, and 2 ounces of the Fontina cheese.

4. Assemble and Bake:

1. Transfer the mixture to an 8x8x2-inch baking dish and spread it evenly.
2. Sprinkle the top with the remaining ¼ cup Parmesan and 2 ounces of Fontina cheese.
3. Bake uncovered for 30–35 minutes until the dip is hot, bubbly, and slightly browned on top.

(If using a 9×9-inch pan, reduce the baking time to 20–25 minutes.)

5. Prepare the Pita Wedges:

1. Heat a grill pan over high heat.
2. Place one pita round at a time on the pan, weighing it down with a heavy pan (e.g., cast iron) for 1–2 minutes per side until toasted.
3. Cut each grilled pita into 8 wedges.

6. Serve:

Serve the hot dip alongside the grilled pita wedges for dipping.

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Notes

• Fontina Substitute: If Fontina is unavailable, Gruyere or Monterey Jack can be used as substitutes.
• Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warm.
• Make-Ahead Option: Prepare the dip mixture up to a day in advance, refrigerate, and bake just before serving.