Spinach Pesto Artichoke Dip with Pesto Pita Chips
20+
min
cooking time
4-6
servings
easy
difficulty

Spinach Pesto Artichoke Dip with Pesto Pita Chips

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Ingredients

For the pitas:

  • 2 pitas, each split into 2 rounds
  • 1/2 cup Giovanni Rana Basil Pesto
  • kosher salt and freshly ground black pepper

For the dip:

  • One 10-ounce container frozen spinach, defrosted, squeezed of excess liquid
  • One 15-ounce can artichoke hearts, drained, squeezed of excess liquid
  • 2/3 cup Greek yogurt
  • 2/3 cup Giovannia Rana Basil Pesto
  • 2 1/2 cups shredded mozzarella cheese, divided
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
20+
min
cooking time
4-6
servings
easy
difficulty

Preparation

Make the pitas:

Preheat the oven to 350°F. Brush one side of each pita round with pesto. Stack the pitas and cut the stack into 8 pieces to yield 32 triangles. Arrange the triangles on baking sheets and bake until golden, 10-11 minutes.

Make the dip:

Preheat the oven to 350°F. Pulse the spinach and artichokes in a food processor until chunky-smooth. Add the yogurt, pesto, 2 cups of the mozzarella, the Parmigiano Reggiano cheese, oregano, salt, and pepper. Grease an 8 x 10-inch oven-safe dish and transfer the mixture to the dish. Top with the remaining 1/2 cup mozzarella cheese. Bake until golden and bubbly, 35-40 minutes. Serve with the pita chips. (Dip can be made ahead, then baked before serving; pitas can be made up to 2 days in advance and stored in an airtight container.)


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