Recipes : Spinach, Artichoke and Bacon Dip with Crispy Pitas : Food Network

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Spinach, Artichoke and Bacon Dip with Crispy Pitas
Recipe courtesy Dan Smith and Steve McDonagh

Ingredients
1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Instructions
Heat the vegetable oil in a small skillet over medium low heat. Add the
garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to

brown, about 7 minutes. Remove from heat and set aside.

Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing
bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour
cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to
sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F.

Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and
add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking
sheet, shake it to even them out and place the pan into the top half of the preheated oven until
they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and
mound around the dip bowl.

Yield: 96 pita crisps