Spinach Dip with Homemade Pita Chips

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Start to finish: 1 hour
Impresses: 1-2

Ingredients

For the spinach dip:
1 tablespoon butter
½ cup yellow onion, diced
2 cloves garlic, minced or pressed
10-ounce bag frozen spinach, thawed and drained
8-ounce block cream cheese, room temperature
½ cup plain full-fat yogurt
1 cup shredded mozzarella, divided
1 cup shredded Parmesan, divided
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper

For the pita chips:
10 large pitas
½ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Shredded Parmesan cheese (optional)

Method

For the spinach dip:
Preheat oven to 350 F. In a cast-iron skillet,  saute the onion and garlic in butter over medium heat until soft. Add in the spinach and continue to cook for 3-4 minutes.

In a large bowl, mix together the room temperature cream cheese and yogurt until smooth. Mix in ½ cup mozzarella, ½ cup Parmesan, salt, pepper and cayenne pepper. Add the sauteed spinach; stir to combine.

Spoon the mixture back into the cast-iron skillet and top with the remaining cheese. Bake at 350 F for 20-30 minutes, or until bubbly and golden on top. Serve warm with homemade pita chips.

Store covered in the fridge for up to 5 days. 

For the pita chips:
Preheat oven to 400 F, and line a baking sheet with parchment paper. Cut each pita into 8 triangles and arrange on the baking sheet. (Make sure not to crowd them together or they won’t brown. Use a second baking sheet if needed.)

In a small bowl, whisk together the olive oil, garlic and salt. Generously brush the seasoned olive oil onto each piece of pita. Sprinkle with Parmesan if desired. Bake at 400 F for 8-10 minutes, or until golden brown and crispy.

Store in an airtight container at room temperature for up to 1 week.