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
Directions
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
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By dollface_I
on July 04, 2012
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Love, love, LOVE this dip! I was never a huge fan of spinach dip much less artichoke, but now I can't enough of it! I am currently making it again for family fourth of july potluck. :
By luvs2pardy
Las Vegas, NV
on February 24, 2011
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I've had this recipe in my book for almost a yr now & finally got around to making it. Not a disappointment, wish I had done it sooner for sure. Took a little longer to make than I thought it would, no problem, you learn w/every recipe ;
A cpl of things I definitely learned w/this recipe; (1 watch your zest, I didn't measure, just "eye balled" it & it ended up overpowering the dish, (2 the seasoning amounts for the pita crisps were too much. I ended up throwing the 1st batch out & making another, hubby said it was way too salty.
But all in all I really like the pita crisps. I also put out Triscuits for hubby, his fav cracker, and he preferred them w/the dip. I then decided to try a vege, celery, and omgosh! did that help w/the over zesting I did, it made a huge difference. Other vege's will prob work well, too, look forward to experimenting :D
By appleiteach
Chicago, IL
on May 10, 2009
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I finally got around to making this at my daughter's house. I forgot the lemon, so used a little lemon juice. I used Trader Joe's frozen artichokes and this was still an amazing dip. A sure winner!!
Read all 77 reviews