Grilled Artichoke and Spinach Dip With Pita Wedges

Name: Grilled Artichoke and Spinach Dip With Pita Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans artichoke hearts, drained; ¼ 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)

Servings: persons

2 (14 ounce) cans artichoke hearts, drained
¼ 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)

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 saute pan, saute 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.
9
Season to taste with salt and pepper.
10
Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
11
Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
12
For the pita:.
13
8 pita rounds.
14
Olive oil.
15
Salt and pepper.
16
To make the pita:
17
Brush pita rounds with olive oil and season with salt and pepper.
18
Grill briefly over direct heat to warm, about 1 to 2 minutes.
19
Cut into wedges.
20
Garnish the dip with sour cream and chopped fresh tomato, if desired.
21
Serve with the pita wedges.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (14 ounce) cans artichoke hearts, drained, ¼ cup olive oil, divided, salt and pepper, to taste, 3 garlic cloves, chopped, and more.

Yes, Grilled Artichoke and Spinach Dip With Pita Wedges falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!