Spinach, Artichoke and Bacon Dip With Crispy Pitas

Name: Spinach, Artichoke and Bacon Dip With Crispy Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 shallot, minced; 3 garlic cloves, minced; 1 (10 ounce) package frozen chopped spinach, thawed; 1 (6 ounce) jar marinated artichoke hearts, roughly chopped; 10 slices bacon, fried until crisp and crumbled; 1 teaspoon lemon zest; 2 cups sour cream; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 1 tablespoon kosher salt; 1 tablespoon dried basil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; ½ teaspoon ground black pepper; ¼ teaspoon celery salt; ½ cup vegetable oil; 8 pita bread, cut into 12 wedges each

Servings: persons

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed
1 (6 ounce) jar marinated artichoke hearts, roughly chopped
10 slices bacon, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon celery salt
½ cup vegetable oil
8 pita bread, cut into 12 wedges each

1
Heat the vegetable oil in a small skillet over medium low heat.
2
Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes.
3
Remove from heat and set aside.
4
Put the spinach in a colander and squeeze out all of the excess water.
5
Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper.
6
Mix well with a rubber spatula, and transfer to a decorative bowl.
7
Allow to sit for 30 minutes before serving so the flavors can blend.
8
Serve with crispy pitas.
9
FOR CRISPY PITAS:.
10
Preheat the oven to 350 degrees F.
11
Mix all of the herbs and spices in a small bowl.
12
Put the pita wedges into a large mixing bowl and add the spice mix.
13
Drizzle the oil over all and toss well to coat.
14
Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes.
15
Remove from the oven, let cool 10 minutes and mound around the dip bowl.

1061

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 shallot, minced, 3 garlic cloves, minced, 1 (10 ounce) package frozen chopped spinach, thawed, and more.

Yes, Spinach, Artichoke and Bacon Dip With Crispy Pitas falls under the Baking & Desserts 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!