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Grilled Artichoke And Spinach Dip With Pita Wedges

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • DIP:
  • 2 cans artichoke hearts - (14 oz ea) drained
  • 1/4 cup olive oil divided
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 garlic cloves chopped
  • 2 shallots chopped
  • 1 medium onion roughly chopped
  • 2 pounds frozen chopped spinach well drained
  • 1 pint heavy cream
  • 1 pint sour cream
  • 1 cup grated Parmesan cheese plus
  • 2 tablespoons grated Parmesan cheese divided
  • PITA WEDGES:
  • 8 pita rounds
  • Olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 12

Preparation

Step 1

To make the Dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.

In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through.

To make the Pita Wedges: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges.

Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

This recipe yields 12 servings.

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