- 20+
- min
cooking time
- 4-6
- servings
- easy
- difficulty
Spinach Pesto Artichoke Dip with Pesto Pita Chips
Spinach Pesto Artichoke Dip with Pesto Pita Chips
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
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.)
- 5-10
- EASY
- 10-15
- EASY
- 5-10
- 5-10 MIN
