Cake Pan Artichoke Dip
Bake this easy Cake Pan Artichoke Dip in a 9×13 pan. This baked spinach artichoke dip is served with pita chips and fresh veggies.
Do you love warm, baked dips like we do? Whether they are a spicy dip or a cheesy charcuterie dip, we’re all about a hefty serving (in 9×13 pan) with melted cheese. We also love the traditional spinach dip (the one my mom used to make)!
Want to serve a dip on a board? A 9×13 fits perfectly, so just add all the veggies and chips! Or, try my Best Taco Dip Board.
Cake Pan Artichoke Dip
Here’s a fun, tasty appetizer for the weekend: Cake Pan Artichoke Dip. That’s right, you make it in a 9×13 cake pan, bake and serve with homemade pita chips. Never made your own pita crisps? It’s easy – just grab some flatbread and olive oil spray.
Spinach Artichoke Dip Ingredients:
Let’s get started with these simple ingredients:
- Artichoke hearts (we use Delallo)
- Diced tomatoes
- Green chilies
- Cream cheese + sour cream + mayonnaise
- Sun-dried tomatoes
- Shredded jalapeño Jack cheese (optional to use Mexican mix cheese, too)
- Parmesan cheese
- Frozen spinach
- Favorite bottled hot sauce
- Green onion
- Minced garlic
- Cilantro+ parsley
- Salt and pepper to taste
Can I use fresh spinach instead of frozen spinach?
Yes! As long as it’s 10 ounces of freshly chopped spinach (about 2 cups), just finely chop the spinach and prepare the recipe.
How do you make Cake Pan Artichoke Dip?
In a large bowl, mix all ingredients well.
Generously spray a 9×13 baking dish with cooking spray.
Pour the ingredients into the pan and bake at 400º for 35 minutes, or until hot and bubbly.
Why a cake pan?
I’m on a “cake pan” roll this summer. LOL. It’s so easy to make recipes in the 9×13 size pan, like my Cake Pan Layered Salad.
A cake pan can be used for more than desserts, that is for sure! I love how versatile it is for bringing an appetizer, salad, or dessert to a gathering or barbecue. Plus, my mom always made this recipe in a cake pan.
How to serve Cake Pan Artichoke Dip
This is not just perfect for parties, but for movie nights, baby or bridal showers, or potlucks. We make it when we want a quick snack. It’s everyone’s favorite for any kind of gathering. Bake and serve with these options:
- Sliced bell peppers (red, green, and yellow)
- Carrots
- Jicama (optional)
- Celery
- Pita chips or crackers
- Potato chips (yummy!)
Want to make your own pita chips?
- To make pita crisps, cut six pita bread rounds in half horizontally (separate the layers), and cut each half into six wedges.
- Place pita wedges on a baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper.
- Bake until crisp. You can bake these ahead and store in a plastic bag for up to 24 hours, or freeze up to two weeks.
- Reheat in the oven until warm.
Tips and variations:
- Optional to make in any size baker.
- Make your own pita crisps or buy store-bought.
- Mix up the cheese (what’s in your fridge?)
- Serve with a sturdy chip (which means the chips won’t break when you dip into the recipe).
- Make ahead and bake the next day: To make ahead, prepare the same way, but cover the 9×13 pan and chill up to 24 hours.
- How to bake when you make it ahead: Allow 10 minutes additional cooking time when it’s made ahead (the pan is chilled). Place in a cold oven, set to 400º, and bake about 45 minutes.
Snacks (and appetizers) for the weekend
If you come over to our house this summer, it will not be spotless, and chances are we’ll have boxes everywhere. That’s right, we’re in transition this summer, working on our new fixer upper small mountain home. Follow along on my Instagram, as I’ll be updating you all over there.
In the meantime, it’s good to set out a tasty appetizer when guests come for dinner. We’ve been hosting a lot (we get a LOT of out of town company popping in for a visit).
Just know that there is always a cheese board, or snack board, or some kind of dip and chips to munch on!
There will always be snacks.
And cheesy snacks are always better :)
More dips to try:
Balela Salad (Dip)
Get the Recipe:
Cake Pan Artichoke Dip (with homemade pita crisps)
Ingredients
- 3 14 oz cans artichoke hearts, drained and chopped (we use Delallo)
- 1 14 oz can diced tomatoes, drained well
- 1 small can green chilies, drained
- 1 8 oz package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup oil-packed sun-dried tomatoes, drained and chopped well before measuring
- 4 cups shredded jalapeño Jack cheese, optional to use Mexican mix cheese, too
- 1 cup shredded fresh Parmesan cheese
- 1 10 oz box frozen spinach, thawed and drained well
- 6-8 shakes of favorite bottled hot sauce, to taste
- ½ cup chopped green onion
- 2 tsp. minced garlic
- ½ cup chopped cilantro
- ½ cup chopped parsley
- Salt and pepper to taste
- Nonstick cooking spray
Homemade pita crisps
- Olive oil
- 6 pita rounds
Instructions
How to make the dip:
- In a large bowl, mix all ingredients well. Generously spray a 9x13 baking dish with cooking spray. Pour the ingredients into the pan and bake at 400º for 35 minutes, or until hot and bubbly.
- Option to make ahead and bake the next day. To make ahead, prepare the same way, but cover the 9x13 pan and chill up to 24 hours.
- When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.
How to make your own pita crisps:
- To make pita crisps, cut 6 pita bread rounds in half horizontally (separate the layers), and cut each half into 6 wedges.
- Place pita wedges in a single layer on an ungreased baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper.
- Bake uncovered in a 350º oven for 10 to 12 minutes, or until crisp.
- You can bake these ahead and store in a plastic bag for up to 24 hours, or freeze up to 2 weeks.
- Reheat in the oven until warm.
How to serve the dip:
- Serve with sliced bell peppers (red, green, and yellow), carrots, jicama (optional), celery, pita chips, crackers, homemade pita crisps.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
