Food & Wine

What's This?
Serving size 8
Prep Time
Total Time


1 Tbsp extra virgin olive oil1 small onion, finely chopped3 clove garlic, very finely chopped16 oz marinated artichokes, drained and coarsely chopped¼ cup dry white wine2 10-ounce packages frozen chopped spinach, thawed and squeezed dry12 oz cream cheese, at room temperature½ cup freshly grated Parmigiano-Reggiano cheese1 tsp finely grated lemon zest Tabasco Spiced Pita Chips, for serving


1. In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.

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Tags: Spread & Dip, Appetizer, Vegetarian, Vegetable, Artichoke, Cheese, American, Quick, 30 Minute, Entertaining, Big Game Party

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