Grilled Artichoke And Spinach Dip With Pita Wedges Food

SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
• Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
• In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
• Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
• Preheat the oven to 375 degrees F.
• Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.

GRILLED SPINACH-ARTICHOKE SANDWICHES

Steps:

• Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach.
• Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half.
• Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches.

SPINACH DIP WITH PITA TOASTS

Steps:

• For the dip: Drain spinach and press out as much water as possible.
• Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
• Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
• Serve with pita toasts.
• For pita toasts:.
• Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
• Slit each pita bread round in half so you have 2 rounds.
• Cut each round into triangles (using a pizza cutter makes this very easy).
• Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.

GRILLED ARTICHOKE AND SPINACH DIP WITH PITA WEDGES

Steps:

• To make the dip:
• Drain artichoke hearts and place on skewers.
• Brush with olive oil and season with salt and pepper.
• Grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
• In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
• Rough chop the artichokes and add to garlic mixture.
• Add the spinach.
• Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper.
• Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
• For the pita:.
• 8 pita rounds.
• Olive oil.
• Salt and pepper.
• To make the pita:
• Brush pita rounds with olive oil and season with salt and pepper.
• Grill briefly over direct heat to warm, about 1 to 2 minutes.
• Cut into wedges.
• Garnish the dip with sour cream and chopped fresh tomato, if desired.
• Serve with the pita wedges.