Super Bowl Spinach Artichoke (Print View)
A creamy spinach and artichoke blend baked until golden, served with crisp pita wedges for dipping.
# Ingredient List:
→ 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 until evenly distributed.
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 combination of three cheeses creates the most incredible creamy texture that everyone fights over
- You can assemble everything ahead of time and just bake when guests arrive
- Those crispy pita wedges are honestly the perfect vessel for scooping up every last bite
02 -
- I once forgot to wilt the spinach first and ended up with a watery, separated mess that nobody wanted to eat
- Letting the cream cheese come to room temperature completely makes the difference between silky smooth and weirdly lumpy
- The dip continues to thicken as it cools slightly, so do not panic if it looks a bit loose right out of the oven
03 -
- Use a microplane to grate your own Parmesan instead of buying pre-grated cheese for melting superiority
- Broil the dip for the last 2 minutes if you want an extra crispy, golden brown top