Grilled Artichoke and Spinach Dip with Pita Wedges
Ingredients
For the dip:
2 14-ounce cans artichoke hearts, drained
1/4 cup olive oil, divided
Salt and pepper
3 cloves garlic, 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 plus 2 tablespoons grated Parmesan cheese, divided
For the pita:
8 pita rounds
Olive oil
Salt and pepper
Directions
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: 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.
