Lemony Spinach Artichoke Dip With Pita Crisps

Name: Lemony Spinach Artichoke Dip With Pita Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can artichokes, drained, chopped; ⅔ cup sour cream; ⅓ cup cooked chickpeas, drained, mashed well; ⅔ cup mayonnaise; ⅓ cup Laughing Cow cheese (original); 3 tablespoons green onions, minced; 2 tablespoons fresh lemon juice; 1 (1 ounce) packet dry vegetable soup mix (Knorr's or Lipton's are good); ¼ teaspoon black pepper; 1 (10 ounce) package frozen chopped spinach, thawed; 6 pita pocket bread; ¼ cup olive oil; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon salt; cooking spray

Servings: persons

1 (14 ounce) can artichokes, drained, chopped
⅔ cup sour cream
⅓ cup cooked chickpeas, drained, mashed well
⅔ cup mayonnaise
⅓ cup Laughing Cow cheese (original)
3 tablespoons green onions, minced
2 tablespoons fresh lemon juice
1 (1 ounce) packet dry vegetable soup mix (Knorr's or Lipton's are good)
¼ teaspoon black pepper
1 (10 ounce) package frozen chopped spinach, thawed
6 pita pocket bread
¼ cup olive oil
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon salt
cooking spray

1
To make dip:.
2
Stir artichokes, sour cream, chickpeas, mayonnaise, cheese, green onions, lemon juice, soup mix and black pepper together in a large bowl.
3
Drain the thawed spinach, squeeze out as much as you can with your hands, then press between paper towels.
4
Stir in the artichoke mixture.
5
Cover and chill in the refrigerator 30 minutes(and up to 2 days).
6
Serve with pita crisps.
7
To make Pita Crisps:.
8
Preheat oven to 350*F.
9
Cut each pita bread in half.
10
Then cut halves into wedges.
11
Spray a baking sheet with cooking spray.
12
Place wedges on baking sheet in a single layer.
13
Combine oil, pepper, garlic powder and salt in a small bowl.
14
Brush each triangle with the oil/spice mixture.
15
Bake the wedges 8-10 minutes, or until light brown and crispy.
16
Be sure to watch closely so they don't burn!

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (14 ounce) can artichokes, drained, chopped, ⅔ cup sour cream, ⅓ cup cooked chickpeas, drained, mashed well, ⅔ cup mayonnaise, and more.

Yes, Lemony Spinach Artichoke Dip With Pita Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!