Cheesy Baked Spinach And Artichoke Dip Recipe

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Afternoon tea
Preparation Time:
45 Minutes
Occasion Recipes
St Patricks Day
Oven, Quart Casserole or Baking Dish, No-stick Cooking Spray, Bowl, Food Blender, Spoon, Baking Sheets, Knife or kitchen scissors and fridge.
Skill Level:

Cheesy Baked Spinach And Artichoke Dip Ingredients

Crisco Olive Oil Non stick Cooking Sprays


  • 1 package spinach (frozen and finely chopped)
  • 1 package vegetable mix soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup crushed Parmesan cheese
  • 1/4 cup crushed Monterey Jack cheese
  • 1 can drained and chopped artichoke hearts
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper


  • 3 (6-inch) pita breads
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coarse salt

Preparation Method for Cheesy Baked Spinach And Artichoke Dip Recipe

  • Bring the oven to 350°F.
  • Spray a 1-quart casserole or baking dish with no-stick cooking spray. Mix all dip components together. Mix this combination using spoon into prepared dish. Now bake this for 20 minutes or until bubbly and hot.


  • Heat oven to 350°F.
  • Cut every pita into eight small pieces with kitchen scissors or using a sharp knife. Divide each wedge into 2 triangles.
  • Keep the wedges on the baking sheets with rough side up. Evenly spray pieces with no-stick cooking spray.
  • Blend the remaining components together in a small bowl. Sprinkle the mixture generously over the pitas.
  • Blend it for almost 6 to 8 minutes, or until the pitas are slightly browned and get crispy. Now allow it to cool.
  • You can now serve this delicious, nutritious and healthy snack with dip to your guest and surely they will remember it for long.