@jess_ferrin is celebrating National Chip and Dip Day the best way she knows how—with this creamy, cheesy artichoke dip and crispy homemade pita chips fresh off the Blackstone. Loaded with flavor and served warm and bubbly, it’s the perfect snack to share. Grab your chips, dive in, and make this your go-to dip for any occasion. Ingredients For the Dip: 1 can artichoke hearts, drained and chopped 1 block cream cheese, softened ¼ cup sour cream ¾ cup parmesan cheese (plus extra for topping) Salt and pepper, to taste ⅛ tsp garlic powder ⅛ tsp onion powder 2 tsp fresh dill, chopped (plus more for garnish) For the Pita Chips: 1 package pita bread, cut into triangles Olive oil, for frying Tuscan Herb seasoning, to taste Directions 1. Preheat your pizza oven to 350°F. In a medium bowl, combine the chopped artichokes, cream cheese, sour cream, parmesan, salt, pepper, garlic powder, onion powder, and dill. Mix until well combined. 2. Transfer the mixture to a greased, oven-safe dish and top with additional parmesan cheese. Bake for 10–12 minutes, or until hot, bubbly, and lightly golden on top. 3. While the dip bakes, preheat your Blackstone griddle to medium-high heat. Add enough olive oil to shallow fry. 4. Add the pita triangles and cook on both sides until golden brown. Remove from the griddle and season with Tuscan Herb seasoning. Let cool slightly—they will crisp up as they sit. 5. Remove the dip from the oven and garnish with additional fresh dill. 6. Serve warm with the crispy pita chips and enjoy! #blackstone #blackstonerecipe #outdoorcooking #chipsanddip