Grilled Artichoke and Spinach Dip with Pita Wedges | Starters Recipes | Weber IN
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Cooking tools:
- Grill
- Cast iron skillet
- Skewer
- Kitchen scale
- Pastry brush
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Kitchen shears
Ingredients
- cans (396 grams each) artichoke hearts, drained and patted dry
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- medium yellow onion, coarsely chopped
- shallots, finely chopped
- garlic cloves, finely chopped
- bags (455 grams each) frozen chopped spinach, drained and squeezed well to remove excess water
- 480 milliliters heavy whipping cream
- 480 milliliters sour cream
- 110 grams plus 2 tablespoons grated Parmigiano-Reggiano® cheese, divided
- pita rounds
- Chopped tomato (optional)
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