Grilled Artichoke And Spinach Dip With Pita Wedges

Recipe Ingredients

		Dip
2		Artichoke hearts - (14 oz ea) - drained
1/4 cup	59ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Garlic cloves - chopped
2		Shallots - chopped
1		Onion - roughly chopped (medium)
2 lbs	908g / 32oz	Frozen chopped spinach - well drained
1		Heavy cream
1		Sour cream
1 cup	146g / 5.1oz	Grated Parmesan cheese - plus
2 tablespoons	30ml	Grated Parmesan cheese - divided
		Pita Wedges
8		Pita rounds
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To make the Dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.

In a large saute pan, saute garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through.

To make the Pita Wedges: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges.

Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

This recipe yields 12 servings.

Source:
Webe's Recipes at http://www.weber.com

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