Artichoke Dip

By AmberK

The best artichoke Dip I have had.. I can eat it with soft pretzels, tortilla chips, or pita bread or crackers. Freezes great and warms up well!

Ingredients

• 2 14 oz cans of artichoke hearts (drained)
• 1/4 cup extra virgin olive oil
• 3 cloves garlic finely chopped
• 2 shallots finely chopped
• 1 medium onion finely chopped
• 2 pounds frozen chopped spinach drained well
• 1 can black beans ringed and drained well
• 1 small can shoe peg corn ringed and drained well
• 1 pint whipping cream
• 1 pint sour cream
• 1 , 6ounce can Parmesan cheese (Parmesan and Romano even better)
• 1/2 teaspoon roasted chipotle pepper (or more depending on your taste buds, for me I like 1 teaspoon yet that is more than most like)
• 8 pita rounds

Details

Servings 12
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

Thread the artichoke hearts on skewers, lightly brush them with olive oil and season with fresh ground sea salt and fresh ground pepper. Grill over medium heat till toasted on gas or charcoal grill.

In a large pan warm the remaining oil and the sauté the garlic, shallots and onions. Rough chop the roasted artichokes and add them to the pan. Add the whipping cream, sour cream, beans corn and spinach and mix well. Sprinkle the chipotle pepper in mixture and mix well. Continue to fold mixture and add several tablespoons of the cheese right at the end.

Pour mixture into an 8 x 12 baking dish or several smaller dishes. Sprinkle remaining cheese over top and bake in a 350 degree oven for 25 minutes ( mixture will be bubbling on edges) remove and let set several minutes.

Brush pita rounds lightly with olive oil, sprinkle with cilantro and broil lightly in oven or on grill.