Grilled Spinach and Artichoke Dip
In the time that this post is being written we’re smack dab in the middle of a beautiful fall season. One of my favorite things about fall is the food that’s in season (I guess that’s my favorite thing about any season). Although this simple appetizer can be delicious any time of the year with canned artichoke hearts and frozen spinach, I often think about making it in the fall with both ingredients being in season.
This dip is also great for tailgating because you can do all the work ahead of time and it doesn’t require a lot of fuss with utensils and condiments. Just prep the dip in an aluminum baking pan and throw it on a grill when you’re at the pregame festivities.
- 1 lb. Frozen Spinach or Trimmed and Cooked Fresh Spinach
- 12-16 Small Artichoke Hearts (or 2 cans)
- 1 Medium Vidalia Onion, Chopped
- 2 Shallots, Minced
- 4-6 Cloves of Garlic, Minced
- 1 Pint Heavy Cream
- 6 Oz. Sour Cream
- 8 Oz. Fresh Grated Parmesan Cheese
- Olive Oil
- Salt and Pepper
- Prepare your grill for indirect cooking at medium high.
- Combine onion, shallots, garlic and olive oil in a pan and sauté until onion becomes translucent.
- While sautéing, brush the artichoke hearts with olive oil and season with salt and pepper . Then, lighly char the artichokes over the direct heat side of the grill. Roughly chop after allowing them to cool. Set aside.
- If you’re using frozen spinach, give it a few pulses in the food processor to break it up or just chop it. I usually don’t even bother thawing it out.
- Combine artichokes, spinach, onion, shallots, garlic, heavy cream, sour cream and 6 ounces of parmesan cheese in a large bowl and fold together seasoning with salt and pepper.
- Pour into an aluminum baking pan and coat the top with remaining parmesan cheese. If you’re tailgating or traveling, stop here and throw it on the grill later!
- Place the pan over the indirect side of the grill and heat until cheese melts and begins to brown. For a nice flavor kick, add some presoaked wood chips to your coals or smoker box right at the end to kiss that top layer of cheese with smokey awesomeness!
I guarantee people will rave over this, especially when you serve it grilled pita chips. Grilled pitas alone are absolutely delicious but paired with this dip and you’ve got something truly addicting. I’ve even added bacon
For the pita chips:
- Any amount of whole, round pitas cut into pie shapes. I usually cut ‘em up like a pizza – creating 8 perfect little chips.
- Toss the pita wedges into a large bowl, coat with olive oil and heavily season with salt and pepper.
- Grill wedges over direct high heat until they crisp up. Don’t leave the grill! These babies will cook FAST!
One final thing… If you want to make this dish truly dangerous, add bacon. It’s crazy good.