Super Bowl Spinach Artichoke Dip (Print)

A creamy spinach and artichoke blend baked until golden, paired with warm toasted pita wedges.

# What You 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 Make:

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 - Meanwhile, 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 combination of three different dairy products creates this incredibly velvety texture that coats every single piece of artichoke and spinach
  • You can assemble everything ahead of time and just pop it in the oven when guests arrive, which means zero stress during hosting
02 -
  • I once forgot to wilt the spinach first and ended up with watery dip that never quite thickened properly—the extra step really does matter
  • The dip continues to thicken as it cools slightly, so don't panic if it looks a bit loose right when you pull it from the oven
03 -
  • Use a microplane to grate the Parmesan—it melts into the dip more evenly than larger shreds from a box grater
  • If you're making this for a party, assemble everything up to a day ahead and bake just before serving

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