Name: Grilled Artichoke and Spinach Dip with Pita Wedges
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
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 water; 2 cups/480 milliliters heavy whipping cream; 2 cups/480 milliliters sour cream; 1 cup/110 grams plus 2 tablespoons grated Parmigiano-Reggiano® cheese, divided; 8 pita rounds; Chopped tomato (optional)

Ingredients

Special Equipment

[conversion imperial="12-inch" metric="30.5-centimeter"] cast-iron skillet
metal or bamboo skewers

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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) .
Prepare the grill for cooking over medium heat (400°F) .
Thread the artichoke hearts onto skewers, and then lightly brush the artichokes with oil and season with salt and pepper. Grill over direct 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.
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.
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 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 direct heat to warm them, 1 to 2 minutes. Cut into wedges.
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.

Special Equipment

[conversion imperial="12-inch" metric="30.5-centimeter"] cast-iron skillet
metal or bamboo skewers

Take your grill anywhere

Fire up your grill

Download the app

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) .
Prepare the grill for cooking over medium heat (400°F) .
Thread the artichoke hearts onto skewers, and then lightly brush the artichokes with oil and season with salt and pepper. Grill over direct 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.
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.
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 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 direct heat to warm them, 1 to 2 minutes. Cut into wedges.
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.

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