Grilled Artichoke & Spinach Dip With Pita Wedges

Ingredients

• 2 cans (14 ounces each) artichoke hearts, drained and patted dry

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 medium yellow onion, coarsely chopped

• 2 shallots, finely chopped

• 3 garlic cloves, finely chopped

• 2 bags (1 pound each) frozen chopped spinach, drained and squeezed well to remove excess wate

• 2 cups heavy whipping cream

• 2 cups sour cream

• 1 cup plus 2 tbsp grated Parmigiano-Reggiano® cheese, divided

• 8 pita rounds

• Chopped tomato (optional)

Instructions

• If using bamboo skewers, soak them in water for at least 30 minutes. 

• Prepare the grill for indirect cooking over medium heat (350° to 450°F)
• Thread the artichoke hearts onto skewers, and then lightly brush the artichokes with oil and season with salt and pepper. Grill over medium heat, with the lid closed, until golden brown, about 6 minutes, turning once. Remove from the grill and allow to cool slightly. Coarsely chop the artichoke hearts.
• In a 12-inch cast-iron skillet over medium heat on the stove, warm ¼ cup oil. Add the onion, shallots, and garlic. Then add the spinach and artichoke hearts. Remove from the heat. Add the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper and mix well. Top with the remaining 2 tablespoons of cheese. Place the skillet over indirect medium heat, close the lid, and cook until the dip is heated through, 20 to 25 minutes.
• Brush the pita with oil and season with salt and pepper. Grill briefly over medium heat to warm them, 1 to 2 minutes. Cut into wedges.
• Garnish the dip with chopped fresh tomato, if desired. Serve with the pita wedges.

• *Serves 12

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