Grilled Artichoke And Spinach Dip With Pita Wedges

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 (14 ounce) cans artichoke hearts, drained
• 1/4 cup olive oil, divided
• salt and pepper, to taste
• 3 garlic cloves, chopped
• 2 shallots, chopped
• 1 medium onion, roughly chopped
• 2 lbs frozen chopped spinach, well drained
• 1 pint heavy cream
• 1 pint sour cream
• 1 cup grated parmesan cheese (which is added to mixture)
• 2 tablespoons grated parmesan cheese (for topping)

Recipe

• 1 to make the dip:
• 2 drain artichoke hearts and place on skewers.
• 3 brush with olive oil and season with salt and pepper.
• 4 grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
• 5 in a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
• 6 rough chop the artichokes and add to garlic mixture.
• 7 add the spinach.
• 8 fold in cream, sour cream, and 1 cup of the cheese. season to taste with salt and pepper.
• 9 place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of parmesan cheese.
• 10 heat over medium to low heat for 20 to 25 minutes until dip is heated through.
• 11 for the pita:.
• 12 8 pita rounds.
• 13 olive oil.
• 14 salt and pepper.
• 15 to make the pita:
• 16 brush pita rounds with olive oil and season with salt and pepper.
• 17 grill briefly over direct heat to warm, about 1 to 2 minutes.
• 18 cut into wedges.
• 19 garnish the dip with sour cream and chopped fresh tomato, if desired.
• 20 serve with the pita wedges.