Spinach and Artichoke Dip with Homemade Pita Chips
Swap classic pita with gluten-free and cook as instructed.
TIP:Swap dairy ingredients with any vegan/dairy-free options as desired.
- Contains Dairy
- Contains Wheat
Ingredients
TOP OVEN (SPINACH & ARTICHOKE DIP)
- 1 block (8 ounces) cream cheese, softened
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons minced garlic
- 1 1/2 cups shredded mozzarella
- 1 cup shredded Parmesan
- 1 block (10 ounces) frozen spinach, defrosted, strained
- 1 can (14 ounces) artichoke hearts, drained, chopped
BOTTOM OVEN (PITA CHIPS)
- 4 (8-inch) pita rounds, each round cut into 8 triangles
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 8 x 8 Baking Dish
- Medium Bowl
Instructions
Step 1
To prepare dip, combine all top oven ingredients in a medium bowl. Transfer mixture to a Ninja Casserole Pan and smooth into an even layer.
Step 2
Press TOP and turn dial until BAKE is illuminated. Press TEMP/SHADE and set to 375°F, then press TIME/SLICES and set to 35 minutes. Press START/STOP to begin preheating.
Step 3
When top oven is preheated, place casserole pan on the rack. Close door to begin cooking.
Step 4
While dip is cooking, toss pitas with oil and seasoning in a large bowl until evenly coated. Transfer pitas to the Air Fry Basket in a single layer.
Step 5
Press BOTTOM and turn dial until AIR FRY is illuminated. Press TEMP and set to 375°F, then press TIME and set to 10 minutes. Press START/STOP to begin preheating.
Step 6
When bottom oven is preheated, insert Air Fry Basket in LEVEL 2 position. Close door to begin cooking.
Step 7
When cooking is complete, remove pita chips and dip and serve warm.