Grilled Artichoke And Spinach Dip With Pita Wedges

Directions

1. To make the Dip: Drain artichoke hearts and place on skewers. Brush with extra virgin olive oil and season with salt and pepper. Grill over Direct Medium heat till golden, about 6 min, turning once halfway through grilling time.
2. In a large saute/fry pan, saute/fry garlic, shallot, and onion in remaining extra virgin olive oil. Rough chop the artichokes and add in to garlic mix. Add in the spinach. Mix in cream, lowfat sour cream, and 1 c. of the cheese. Season to taste with salt and pepper. Place in fireproof dish or possibly heavy-duty aluminum pan and sprinkle with the remaining 2 Tbsp. of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 min till dip is heated through.
3. To make the Pita Wedges: Brush pita rounds with extra virgin olive oil and season with salt and pepper. Grill briefly over Direct heat to hot, about 1 to 2 min. Cut into wedges.
4. Garnish the dip with lowfat sour cream and minced fresh tomato, if you like. Serve with the pita wedges.
5. This recipe yields 12 servings.
6. Comments: This irresistible creamy dip from the Weber Grill Restaurant is equally at home at an elegant cocktail party or possibly a Super Bowl bash.