Spinach and Artichoke Dip with Olive Oil and Pita Chips – Amazing 7-Ingredient Party Favorite

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Spinach and Artichoke Dip with Olive Oil and Pita Chips is one of those dishes that feels like home. The first time I made it, it was for a cozy family night—and within minutes, it was gone. All that remained were smiles, empty plates, and a few scattered pita crumbs. That simple evening turned this creamy, garlicky dip into a forever favorite in my kitchen.

Ever since, it’s been my go-to for any kind of get-together. Whether it’s a weekend game night, a casual dinner with friends, or a potluck where you want to impress without stress, this dip always delivers. I’ve fine-tuned the recipe over time—adding a little extra Parmesan here, a touch more olive oil there—until it reached what I now call my “perfect blend.”

It brings to mind some of my favorite party starters on the blog, like Spinach Artichoke Pull-Apart Bread and Hot Honey Tomato Burrata Dip. Both are slow, satisfying dishes meant to be shared—and this dip fits right in.

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Why You’ll Love This Recipe

This isn’t just any dip—it’s creamy, cheesy, and crave-worthy. The trio of cream cheese, sour cream, and mayo makes it incredibly smooth. Mozzarella gives that pull, Parmesan adds savoriness, and the garlic rounds it all out.

It’s versatile too. You can tweak the seasoning, swap cheeses, or add a little heat. And thanks to the oven bake, it has that irresistible golden crust on top—crispy edges with a creamy center.

Pair it with warm pita chips brushed in olive oil, and it rivals Mediterranean starters like Mediterranean Spinach and Feta Cheese Crisps or Marinated Mozzarella Balls, Artichokes and Olives.

So whether you’re hosting or just hungry, this Spinach & Artichoke Dip brings comfort in every bite.

Ingredients & Preparation

Let’s Talk Ingredients

Every unforgettable recipe starts with quality ingredients—and this Spinach and Artichoke Dip with Olive Oil and Pita Chips is no exception. What I love most is that everything is simple, accessible, and comes together without stress. Here’s a look at the key players that make this dip shine.

 Ingredient Breakdown

Below is a quick-glance table to help you prep with ease:

Each ingredient has a purpose. The blend of cheeses gives the dip structure and stretch, while the spinach and artichokes deliver that unmistakable savory green bite. The garlic, though subtle, lifts the entire flavor profile with its aromatic heat.

If you’re in the mood for variety, this creamy base also works beautifully with roasted red peppers, chopped olives, or even a swirl of pesto—just like in this colorful Tricolore Dip Platter.

Tools & Substitutions

You won’t need anything fancy—just a few kitchen staples and a baking dish.

 Tools You’ll Need:

• Mixing bowl

• Wooden spoon or silicone spatula

• Oven-safe baking dish (ceramic or cast-iron works beautifully)

• Small brush (for oiling pita chips)

• Colander (to press out spinach water)

 Ingredient Swaps:

• No sour cream? Use Greek yogurt for a slightly lighter version.

• Vegan variation? Try dairy-free cream cheese, plant mayo, and vegan mozzarella.

• No pita on hand? This dip also pairs well with crostini, tortilla chips, or fresh veggie sticks.

If you’re looking for something equally creamy but with a different spin, the Sun-Dried Tomato Olive Oil Bread Dip offers a similar comfort but in a tangier, bolder direction.

Cooking Instructions & Tips

Step-by-Step Method

Making this Spinach and Artichoke Dip with Olive Oil and Pita Chips is just as satisfying as eating it. With minimal prep and one baking dish, you’ll have a bubbly, golden appetizer that feels like a warm hug from the oven.

Let’s walk through the process:

 Step 1: Preheat and Prep
Preheat your oven to 180°C (350°F). This gives you just enough time to prepare everything while it warms up.

Optional Tip: Lightly grease your baking dish with a bit of olive oil to prevent sticking and help the edges crisp.

 Step 2: Combine the Base
In a large mixing bowl, add softened cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Use a wooden spoon or spatula to mix until smooth.

Tip: Make sure the cream cheese is truly soft—this helps it blend easily without lumps.

Step 3: Fold in the Greens
Stir in your thawed, squeezed-dry spinach, chopped artichoke hearts, and minced garlic. Mix until everything is evenly coated.

The mixture should be thick but scoopable, with flecks of green and bits of artichoke throughout.

 Step 4: Transfer & Drizzle
Spoon the mixture into your baking dish, smoothing the top with the back of a spoon. Then, drizzle 1 tablespoon of olive oil evenly across the surface.

Why olive oil? It helps the top crisp slightly during baking and adds that unmistakable Mediterranean richness.

 Step 5: Bake to Golden Perfection
Bake for 25–30 minutes, or until the dip is bubbling around the edges and lightly golden on top.

Watch for bubbling in the corners and a slight crackling sound—that’s when it’s ready!

 Step 6: Toast the Pita
While the dip bakes, brush your pita wedges with olive oil and lay them flat on a baking sheet. Pop them in the oven for 8–10 minutes until they’re crisp but not overly crunchy.

 Step 7: Serve Hot
Carefully remove the dish from the oven and let it rest for 3–5 minutes. Serve hot with your warm, toasty pita chips on the side.

If you enjoy dips with texture and visual appeal, you’ll also love the bold flavors in Greek-Style Loaded Hummus or the beautiful presentation of Caprese Bruschetta Dip.

Tips & Tricks for Success

 Drain well: Be sure to squeeze all the moisture from the spinach—wet spinach will water down your dip and make it soupy. Use a clean dish towel or cheesecloth if needed.

 Use full-fat dairy: This is one time to go all-in. The flavor and texture truly shine when using full-fat cheese, sour cream, and mayo.

 Double for crowds: Feeding a bigger group? Double the recipe and bake it in a cast-iron skillet or a 9×13” dish. It reheats beautifully!

 Make ahead: You can prepare the entire dip a day in advance—just cover and refrigerate. When ready, bake as usual, adding 5 extra minutes to account for the chill.

 Add a little heat: For a spicy kick, sprinkle in some red pepper flakes or a touch of cayenne before baking.

Serving, Storing & Pairing

What to Serve with This Dip

When it comes to appetizers, Spinach and Artichoke Dip with Olive Oil and Pita Chips is a true centerpiece. Rich, creamy, and perfectly golden on top, it pairs beautifully with both crisp textures and bold Mediterranean flavors.

While freshly toasted pita chips are my favorite companion, you’ve got options:

• Crostini or baguette slices offer a slightly crunchy contrast.

• Vegetable dippers like carrot sticks, cucumber spears, or bell pepper strips are great for a lighter touch.

• Want a gluten-free pairing? Seed crackers or gluten-free flatbreads hold up wonderfully to this thick dip.

For a colorful, mezze-style platter, I love serving this dip alongside a few other bright dishes. Try including it with the earthy sweetness of Tricolore Dip Platter: Muhammara, Roasted Carrot Hummus, and Tzatziki, or create a well-rounded spread by adding a bowl of Greek-Style Loaded Hummus.

It also works wonderfully as part of a brunch buffet or evening wine board—just add olives, roasted nuts, and a little prosciutto or salami for a Mediterranean twist.

And if you’re hosting, don’t forget to serve this dip hot and fresh out of the oven. It’s the kind of dish that invites people to linger by the snack table.

How to Store and Reheat

This dip stores surprisingly well, and I always find myself grateful for leftovers the next day.

Here’s how to handle storage:

• Refrigerate any leftover dip in an airtight container for up to 4 days.

• If you baked it in a glass or ceramic dish, you can cover it with foil or plastic wrap and store it right in the same dish.

• Do not freeze. Because of the dairy content, the texture becomes grainy when thawed.

Reheating Tips:

• For the oven: Reheat at 160°C (325°F) for 15–20 minutes until warmed through.

• For quick results: Microwave on medium heat in 30-second intervals, stirring gently each time.

If you’re a fan of dips that keep on giving, you’ll enjoy the richness of Sun-Dried Tomato Olive Oil Bread Dip, which also pairs well with leftovers and snack boards alike.

This dip also makes an excellent spread on a grilled sandwich—think melty cheese, roasted veggies, and a generous spoonful of leftover dip on sourdough. Trust me, it’s magic.

Frequently Asked Questions (FAQs)

1. Can I make it ahead of time?
Yes! Assemble the dip, cover, and refrigerate for up to a day. Just add 5 extra minutes to the baking time if starting cold.

2. Can I use fresh spinach instead of frozen?
You can—just sauté and squeeze it dry first. Use about 4 cups of fresh spinach to match the volume.

3. What kind of artichokes should I use?
Canned or jarred artichoke hearts in water or brine work best. Drain and chop before mixing.

4. Can I serve it cold?
It’s safe cold, but best served hot—bubbly and golden from the oven is where it shines.

5. What can I dip besides pita?
Try crostini, tortilla chips, veggie sticks, or seed crackers—anything sturdy works.

Conclusion

If you’re looking for a dish that brings people together, this Spinach and Artichoke Dip with Olive Oil and Pita Chips is it. Creamy, savory, and full of comforting flavors, it’s the kind of recipe that feels both indulgent and familiar.

Whether you’re serving it fresh out of the oven at a gathering or sneaking spoonfuls straight from the fridge the next day, it never disappoints. It’s cozy, crowd-pleasing, and deeply satisfying—everything a good dip should be.

If this recipe made your appetizer game stronger, you’ll definitely want to try the tangy depth of the Caprese Bruschetta Dip or the bold Mediterranean flair of Greek-Style Loaded Hummus. Both bring something special to the table—and pair beautifully with warm pita, too.Call to Action

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