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Grilled Artichoke and Spinach Dip with Pita Wedges

Jamie Purviance

Fuel Type:
  • People

    Serves 12

  • Prep Time

    20 min.

  • Grilling Time

    30 min.

Ingredients
Instructions

the Ingredients

20151023095349 Row Starters 8
  • Completed step 2 cans (396 grams each) artichoke hearts, drained and patted dry
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 1 medium yellow onion, coarsely chopped
  • Completed step 2 shallots, finely chopped
  • Completed step 3 garlic cloves, finely chopped
  • Completed step 2 bags (455 grams each) frozen chopped spinach, drained and squeezed well to remove excess water
  • Completed step 480 milliliters heavy whipping cream
  • Completed step 480 milliliters sour cream
  • Completed step 110 grams plus 2 tablespoons grated Parmigiano-Reggiano® cheese, divided
  • Completed step 8 pita rounds
  • Completed step Chopped tomato (optional)

Special Equipment

  • metal or bamboo skewers
  • 30.5-centimeter cast-iron skillet

Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • 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.
  • In a 30 centimeters 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 110 grams 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 30 centimeters 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 110 grams 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.
  • Garnish the dip with chopped fresh tomato, if desired. Serve with the pita wedges.

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