Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach, Artichoke and Bacon Dip With Crispy Pitas Recipe
    Lost? Site Map

    Spinach, Artichoke and Bacon Dip With Crispy Pitas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Valerie in Florida's Note:

    Courtesy of Dan and Steve from the Food Network. Love these guys !

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    FOR CRISPY PITAS

    Directions:

    1. 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. 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.
    3. 3
      FOR CRISPY PITAS:.
    4. 4
      Preheat the oven to 350 degrees F.
    5. 5
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Spinach, Artichoke and Bacon Dip With Crispy Pitas

    Serving Size: 1 (1664 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1165.7
     
    Calories from Fat 741
    63%
    Total Fat 82.4 g
    126%
    Saturated Fat 27.9 g
    139%
    Cholesterol 89.1 mg
    29%
    Sodium 3451.6 mg
    143%
    Total Carbohydrate 83.6 g
    27%
    Dietary Fiber 7.8 g
    31%
    Sugars 3.2 g
    12%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    celery salt

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites