Join Jacob Evans in his latest culinary adventure as he guides us through creating a luscious Ultimate Spinach & Artichoke Dip coupled with crispy homemade Pita Chips. Ideal for casual get-togethers or sports night, this dish is sure to impress your guests with its creamy texture and robust flavors. Let's dive into the kitchen and whip up this crowd-pleasing appetizer.
Ingredients:
- 11 ounces pita bread (approximately four 7-inch pitas)
- 14 ounces artichoke hearts, chopped (from a jar, dry weight)
- 5 ounces spinach, sautéed
- 3 cloves garlic
- A little bit of avocado oil (for sautéing spinach and drizzling on pita chips)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 ounce freshly grated Parmesan cheese, plus extra for topping
- 1/2 teaspoon hot paprika
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, to taste
Equipment:
- Oven
- Sheet pan
- Garlic press (optional)
- Cheese grater
- Mixing bowl
- Baking dish
- Cutting board
- Knife
Instructions:
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 4-6
1. Start by prepping the pita chips. Preheat your oven to 350 degrees Fahrenheit. Cut the pita bread first in half and then into quarters to form wedges. Spread the pita pieces in an even layer on a sheet pan.
2. Drizzle avocado oil over the pita wedges and sprinkle with kosher salt and freshly ground black pepper. Bake in the oven until the edges start to brown and the chips are crisp, about 10-15 minutes.
3. While the pita chips are baking, press or mince the garlic cloves. Heat a bit of avocado oil in a pan over medium heat and sauté the garlic until fragrant. Add the spinach and cook until wilted, about 4-5 minutes. Make sure to drain any excess liquid from the spinach after sautéing.
4. In a mixing bowl, combine the chopped artichoke hearts with the sautéed spinach, sour cream, mayonnaise, hot paprika, kosher salt, and freshly ground black pepper.
5. Grate approximately one ounce of Parmesan cheese into the mixture and stir to combine all the ingredients thoroughly.
6. Transfer the dip mix into a baking dish, then grate extra Parmesan cheese on top for a cheesy crust.
7. Bake the dip in the oven at 350 degrees Fahrenheit until the edges bubble and the top turns golden brown, about 10-15 minutes.
8. Remove the baked dip and pita chips from the oven. Serve the hot and creamy spinach and artichoke dip with the homemade pita chips and enjoy!
Cooking Tips:
- Be sure to drain the sautéed spinach and artichokes well to avoid a watery dip.
- Grate the Parmesan cheese freshly for the best flavor.
This delightful recipe is presented by Jacob Evans, shared through his YouTube channel. Check out more delicious recipes and cooking tips on his channel: https://www.youtube.com/@jacobevans9511.
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