Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 shallot, minced

  3. 3 garlic cloves , minced

  4. 1 (10-ounce) package frozen chopped spinach, thawed

  5. 1 (6-ounce) jar marinated artichoke hearts, roughly chopped

  6. 10 bacon strips, fried until crisp and crumbled

  7. 1 teaspoon lemon zest

  8. 2 cups sour cream

  9. 1 teaspoon kosher salt

  10. 1 teaspoon freshly ground black pepper

  11. Crispy Pitas, recipe follows

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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