Spinach artichoke dip is one of my all-time favorite party dips. It has a ton of vegetables packed into it (healthy?), but is also incredibly addictive and delicious. There is a bunch of ways to make it and this just happens to be my favorite method at the moment.
Spinach artichoke dip is one of my all-time favorite party dips. It has a ton of vegetables packed into it (healthy?), but is also incredibly addictive and delicious. There is a bunch of ways to make it and this just happens to be my favorite method at the moment. Before we talk dip, let’s talk chip. I made some spicy pita chips for my dip and while you can buy pita chips, it’s way cheaper to make them and you get the advantage of seasoning them to your liking.
I just cut my pita breads into sixths and then peel apart each sixth into two sides. Then I drizzle on a good amount of olive oil and sprinkle the chips evenly with kosher salt, pepper, chili powder, and a tiny pinch of cayenne. Bake these guys at 350 degrees F. for about 15-16 minutes total, but give them a stir halfway through to make sure they are cooking evenly. When they come out of the oven, they will continue to crisp up as they cool.
To start the dip, wash your spinach well and cut off any thick stems. Then roughly chop the spinach and set it aside. No need to dry the spinach. The water that clings to it will evaporate in the pan.
Start the dip by heating a few tablespoons of olive oil in a medium pot over medium heat. Add the onion and garlic and cook until soft, about 3-4 minutes. Then add the spinach and let it wilt. Cook until most of the liquid in the pan is evaporated, 5-6 minutes.
Serve the dip right away while it’s warm with the spicy pita chips in a Zak Chip n Dip Serving Tray .
The recipe makes plenty to share, but I won’t tell if you don’t.
Stovetop Spinach Artichoke Dip Recipe Instructions
stovetop spinach artichoke dip recipe
Prep Time: 20 minutes
Total Time: 50 minutes
Serving Size: 6-8 as an appetizer
- 2 large bunches fresh spinach
- 1 medium sweet onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 15 oz can quartered artichokes, drained and chopped
- 8 oz cream cheese
- 1/2 cup milk
- 1/4 cup mayonnaise
- 1/2 cup Parmesan cheese
- Salt and Pepper
- For chips, cut pita breads into sixths and pull apart the pita so each sixth makes two chips. Preheat oven to 350 degrees F. Lay out pita chips on a few baking sheets and drizzle evenly with olive oil. Sprinkle with seasonings and bake for 10 minutes. Then stir chips to make sure they are cooking evenly and bake for another 5-6 minutes. Let chips cool and they will continue to crisp as they cool.
- To make dip, add a drizzle of olive oil to a medium pan or pot over medium heat. Once hot, add diced onion and garlic and cook for a few minutes until onion softens.
- Chop off any large stems from the spinach, rinse it well and roughly chop the spinach. Add rinsed spinach to the pot with the onion and cook until spinach is wilted and most of the liquid in the pot is evaporated, about 5-6 minutes.
- Add artichokes, cream cheese, milk, mayo, cheese, and a pinch of salt and pepper to the pot.
- Cook until mixture is an even, thick consistency. Adjust seasonings to your liking.
- Serve dip immediately, while warm, with spicy pita chips.