Super Bowl Spinach Artichoke (Printable)

Warm, creamy spinach and artichokes paired with toasted pita wedges for a delicious snack.

# What You’ll Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and coarsely chopped
02 - 5 oz fresh baby spinach, roughly chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1/2 cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes

→ Pita

12 - 4 large pita breads, cut into wedges
13 - 2 tablespoons olive oil

# How to Prepare:

01 - Preheat oven to 375°F.
02 - Heat a large skillet over medium heat. Add spinach and cook, stirring, until wilted for 2-3 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Mix until smooth.
04 - Fold in chopped artichoke hearts and cooked spinach.
05 - Spread the mixture evenly into a 9-inch ovenproof baking dish.
06 - Bake for 20-25 minutes, until hot and bubbly with a golden top.
07 - Arrange pita wedges on a baking sheet. Brush lightly with olive oil and bake alongside the dip for 8-10 minutes, or until crisp and lightly golden.
08 - Serve the hot dip with warm pita wedges.

# Expert Advice:

01 -
  • The cream cheese base creates an impossibly velvety texture that coats every single chip and vegetable
  • You can assemble everything ahead of time and just pop it in the oven when guests arrive
  • Leftovers reheat beautifully for lunch the next day, if you somehow have any
02 -
  • The cream cheese absolutely must be softened or you'll end up with lumpy chunks that never quite blend in
  • Draining the artichokes well is crucial, any excess liquid will make the dip separate
  • Let the dip rest for about 5 minutes after baking, it sets up slightly and makes serving much easier
03 -
  • Grate your own cheese from blocks rather than buying pre-shredded, it melts so much better
  • Use a glass baking dish so you can see exactly when the edges are bubbling and golden

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