Grilled Artichoke and Spinach Dip with Pita Wedges
The party opener that never makes it to the table intact. Grilling the artichoke hearts first - golden and lightly charred on skewers - gives this dip a smoky depth the oven version can't touch, and the whole thing finishes over indirect heat while the main course waits its turn.
Ingredients
- For the dip: 2 cans (14 oz each) artichoke hearts, drained
- 1/4 cup olive oil, divided
- Salt and 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 Tbsp grated Parmesan cheese, divided
- For the pita: 8 pita rounds
- Olive oil, salt and pepper
Method
- Thread the drained artichoke hearts onto 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.
- In a large sauté pan, sauté the garlic, shallots and onion in the remaining olive oil. Rough-chop the grilled artichokes and add them, then the spinach.
- Fold in the heavy cream, sour cream and 1 cup of the Parmesan. Season to taste.
- Transfer to a fireproof dish or heavy-duty aluminum pan, sprinkle with the remaining 2 Tbsp Parmesan, and grill over indirect medium heat 20 to 25 minutes until heated through.
- Brush the pita rounds with olive oil, season, and grill briefly over direct heat to warm, 1 to 2 minutes. Cut into wedges. Garnish the dip with sour cream and chopped fresh tomato if desired, and serve.
Notes from the Grill
Squeeze the spinach genuinely dry - cream and spinach water are enemies. A cast iron skillet is the ideal vessel: it goes from grill to table and keeps the dip hot through the first round of seconds. This is a textbook two-zone cook; see 3 Cooking Methods for the setup.