The Soul of New Orleans

Cajun Artichoke & Spinach Dip w/ Cajun Pita Chips

Cajun Artichoke & Spinach Dip w/ Cajun Pita Chips


1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 clove garlic, peeled and minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt salt and pepper to taste

1 (14 ounce) can artichoke hearts, drained and chopped

1/2 cup frozen chopped spinach, thawed and drained

1/4 cup shredded mozzarella cheese

5 pita breads, halved and split

Spray Butter


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Remove from oven and mix in Smoldering Cajun.

For chips, cut each pita half into four wedges. Spray with the butter, and season with Voodoo Ash. Place on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until chips are golden brown and crisp.

Serve with dip & Enjoy!!!

Cajun Heat sauces featured in this dish

Smoldering Cajun

A cayenne based hot sauce that boasts all the flavor you can handle, but with a little less kick!

Voodoo Ash

This amazing blend of spices coupled with cayenne pepper compliments any meal - and would please even Marie LaVeau, the Voodoo Queen, herself!

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