Why You’ll Love This Recipe

I love how fast and simple this dip is to make, with ingredients I usually have on hand. The combo of cream cheese, sour cream, and mayo creates a luxuriously creamy base, and the blend of mozzarella and Parmesan adds that perfect cheesy pull. Served with crispy pita chips, it’s a warm, comforting appetizer that disappears quickly at any party or gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (10 oz) package frozen spinach, thawed and well-drained
1 (14 oz) can artichoke hearts, chopped
1 cup cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
Salt and black pepper, to taste
Pita chips, for serving

Directions

I preheat the oven to 375°F (190°C).
In a large bowl, I mix together the cream cheese, sour cream, mayonnaise, minced garlic, salt, and black pepper until smooth.
I stir in the spinach, chopped artichokes, mozzarella, and Parmesan until everything is evenly combined.
I spread the dip mixture into a baking dish and smooth out the top.
I bake the dip for 20–25 minutes, or until it’s hot, bubbly, and lightly golden on top.
I serve it warm with a generous pile of pita chips for dipping.

Servings and timing

This recipe makes about 6–8 servings as an appetizer.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Add heat: I stir in a pinch of red pepper flakes or a few dashes of hot sauce for a spicy twist.
Use fresh spinach: I sauté fresh spinach until wilted and chop it before mixing in.
Swap the cheese: Fontina, Gruyère, or even white cheddar work beautifully in place of mozzarella.
Make it bacon-loaded: A handful of cooked, crumbled bacon stirred in adds a savory punch.
Low-carb option: I serve it with sliced cucumbers, bell pepper strips, or low-carb crackers instead of pita chips.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the dip in the oven at 325°F or microwave in short bursts until hot and bubbly again. It still tastes amazing the next day!

FAQs

Can I make this dip ahead of time?

Yes, I prepare the dip and keep it unbaked in the fridge for up to 24 hours. When I’m ready to serve, I bake it as directed.

Do I need to squeeze out the spinach?

Absolutely. I make sure to remove as much moisture as possible from the spinach so the dip doesn’t turn watery.

Can I make this in a slow cooker?

Yes! I mix everything together and heat it on low for 2–3 hours, stirring occasionally. It stays warm and creamy for serving at parties.

What can I use instead of pita chips?

Tortilla chips, toasted baguette slices, or veggie sticks like carrots and celery all work great for dipping.

Can I freeze this dip?

I don’t recommend freezing it. The dairy-based ingredients tend to separate and lose their creamy texture after thawing.

Conclusion

This Spinach & Artichoke Dip with Pita Chips is a warm, cheesy crowd-pleaser that always disappears fast. It’s easy to make, packed with flavor, and perfect for everything from game day spreads to cozy movie nights. Once I made it the first time, it became a staple for every gathering—and I know it’ll become one for you too.