Spinach Dip with Pita Chips

An appetizer spread just isn’t the same without spinach dip, and this crowd-pleasing party dip is always one of the first to disappear from the table. The combination of two cheeses, spinach and other colorful veggies ensures each bite is full of cheesy, creamy and savory flavor.

Pair this hearty dip with sturdy veggies, crackers and chips for scooping. Pita chips are particularly tasty when paired with this dip, and rather than reaching for store-bought pita chips, you can easily make them yourself! Freshly baked and simply seasoned, homemade pita chips are the perfect vehicle for this luscious dip.

Ingredients for Spinach Dip with Pita Chips

• Shredded Monterey Jack cheese
• Frozen chopped spinach
• Cream cheese
• Plum tomatoes
• Onion
• Half-and-half cream
• Jalapeno pepper
• Pita bread
• Melted butter
• Lemon-pepper seasoning
• Ground cumin
• Garlic salt

Directions

Step 1: Make and bake the spinach dip

Preheat the oven to 375°F. In a large bowl, add the Monterey Jack cheese, spinach, cream cheese, tomatoes, onion, half-and-half and jalapeno.

Editor’s Tip: Wear disposable gloves when cutting and seeding hot peppers, as the oils can burn your skin. Be particularly careful to avoid touching your face.

Stir to combine.

Transfer the mixture to a greased 1-1/2-quart baking dish. Bake the dip, uncovered, for 20 to 25 minutes or until bubbly.

Step 2: Prep the pita chips

Cut each pita bread into eight wedges, and place them in two 15×10×1-inch baking pans.

Combine the melted butter, lemon pepper, cumin and garlic salt, then brush that over the pita wedges.

Step 3: Bake and serve

Bake the pita for seven to nine minutes or until crisp. Serve the warm spinach dip with freshly baked pita chips.

How to Store Spinach Dip with Pita Chips

Store any leftover spinach dip in an airtight container in the refrigerator for up to four days. The pita chips will keep for up to a week at room temperature when stored in an airtight container.

Spinach Dip with Pita Chip Tips

What else can you serve with spinach dip?

In addition to homemade pita chips, try this spinach dip alongside fresh vegetables such as baby carrots, red peppers, snap peas, sliced cucumbers, grape tomatoes or broccoli florets. For crunch, you could also serve the dip with bagel chips, pretzel sticks or slices of toasted baguette. For gluten-free dippers, try tortilla chips, rice crackers or baked veggie chips.

Can you use fresh spinach to make spinach dip?

Yes! You can substitute fresh spinach for frozen in this recipe. To do so, heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute 1 pound of fresh spinach leaves until they’re wilted, three to four minutes. Once wilted, transfer the spinach to a colander and press it to remove any excess liquid.

How can you keep spinach dip warm for serving?

To keep this spinach dip warm for serving, carefully transfer the cooked dip to a slow cooker and keep it on the warm or low setting.