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Amy's Grilled Artichoke and Spinach Dip with Pita Wedges

Barbecue & Grilling Recipes from AlansKitchen.comMakes 12 servings



Prepared medium heat grill.

  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 saute pan, saute 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.

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