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30-Min Spinach & Artichoke Dip with Pita Chips
- Preheat oven to 375°F.
- Mix spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper in a bowl.
- Transfer the mixture to a baking dish.
- Bake for 20-25 minutes until bubbly and golden.
- Brush pita triangles with olive oil and bake for 10 minutes until crispy.
- Serve the dip warm with pita chips.
Notes
- You can use frozen spinach, but make sure to thaw and drain it well.
- For extra flavor, add a pinch of red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
