Spinach, Artichoke and Bacon Dip with Crispy Pitas

Total Time:
1 hr 35 min
Prep:
30 min
Inactive:
30 min
Cook:
35 min

Yield:
4 cups
Level:
Easy

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 77
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. : item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
I,ve made it multiple times this past holiday season,Evryone loves it. I myself add abit more bacon into the mix,more flavor there. Plus I cut down the amount of the spices going on the pita chips by 20%, it gave the chips a more sutle flavor allowing the dip to stand out more. Thanks Hearty Boys item not reviewed by moderator and published
This recipe takes little longer to make than some spinach artichoke dips but it is always worth the extra effort for a special party! My guests always ask for this to be made. item not reviewed by moderator and published
This was easy to prepare and a hit at my Recipe Risk group. The pitas were very good on their own and certainly added to the flavor of the entire recipe. I was hesitant to add the salt in the dip since the bacon and pitas had salt so I tasted the dip at the end of preparation and did not add the salt since I have to watch salt intake. I am so sorry you are shown at 2:30am here in CO as I enjoy your program. I hope your not being phased out. item not reviewed by moderator and published
I have made this dip many times. It's been a hit everytime. It's one you can whip up before you need it (its not quite and zingy as it could be still great though) If you make it in advance a bit it has a kick to it. expecially with the marinated artichoke hearts. I have accidently grabbed the plain artrichoke hearts it was still good, just not the kick of the marinated ones. Try it.... I am sure everyone will like this one! item not reviewed by moderator and published
I made this for a Christmas party, and it was very successful. The seasoned pitas were the best part, but I also served it with a variety of crackers the second day. A nice twist on the classic spinach and artichoke dip. item not reviewed by moderator and published
I love all these ingredients so I thought this would be delicious but it was just lacking. I think it would have been better with cheddar or jack cheese and served warm. Not a winner item not reviewed by moderator and published
Loved this recipe, especially the pita chips. I have tried similar recipes, but this has an added zing. The next time I make it, however, I will probably omit the bacon. item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes