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Spinach Artichoke Dip

About This Recipe



  • 4 large whole what pitas
  • 1/2 tablespoon butter
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 jar (12 ounces) artichoke hearts in water, drained and chopped
  • 1 box (16 ounces) chopped frozen spinach, thawed
  • 1 can (4 ounces) roasted green chiles, drained and chopped
  • 2 tablespoons olive oil mayonnaise
  • 2 tablespoons whipped cream cheese
  • Juice of 1 lemon
  • Salt and black pepper to taste


  1. 1

    Cut the pitas into 6 to 8 wedges and separate the layers. Spread on 2 baking sheets and bake at 400°F for 5 minutes or until crisp.

  2. 2

    Heat the butter in a large skillet or saute pan over medium heat. Add the onion and garlic and cook for 5 minutes or until softened. Add the artichokes, spinach, chiles, mayonnaise, cream cheese, and lemon juice. Cook, stirring often, for 5 minutes or until hot. Season with salt and pepper. Serve with the pita wedges.


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