Amy’s Grilled Artichoke and Spinach Dip with Pita Wedges
Makes 12 servings

• Dip
  • 2 - cans (14-ounces) artichoke hearts, drained
  • 1/4 - cup olive oil, divided
  • Salt
  • Pepper
  • 3 - cloves garlic, chopped
  • 2 - shallots, chopped
  • 1 - medium onion, roughly chopped
  • 2 - pounds frozen chopped spinach, well drained
  • 1 - pint heavy cream
  • 1 - pint sour cream
  • 1 - cup plus 2 Tablespoon grated Parmesan cheese, divided
• Pita
  • 8 - pita rounds
  • Olive oil
  • Salt
  • Pepper
  • sour cream
  • Fresh tomato, chopped

Directions

1. Drain artichoke hearts and place on skewers. 
2. Brush with olive oil and season with salt and pepper. 
3. Grill for about 6 minutes or until golden brown, turning once halfway through grilling time.
4. In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
5. Rough chop the artichokes and add to garlic mixture. 
6. Add the spinach.
7. Fold in cream, sour cream, and 1 cup of the cheese. 
8. Season to taste with salt and pepper. 
9. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. 
10. Over indirect heat, grill for 20 to 25 minutes or until you heat the dip completely.
11. Next, brush pita rounds with olive oil and season with salt and pepper. 
12. Over direct heat, briefly grill pitas to warm, for about 1 to 2 minutes. 
13. Cut into wedges.
14. Garnish the dip with sour cream and chopped fresh tomato, if desired. 
15. Serve with the pita wedges.