Ingredients
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3 clove garlic, very finely chopped
16 oz marinated artichokes, drained and coarsely chopped
¼ cup dry white wine
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 oz cream cheese, at room temperature
½ cup freshly grated Parmigiano-Reggiano cheese
1 tsp finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving
1 small onion, finely chopped
3 clove garlic, very finely chopped
16 oz marinated artichokes, drained and coarsely chopped
¼ cup dry white wine
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 oz cream cheese, at room temperature
½ cup freshly grated Parmigiano-Reggiano cheese
1 tsp finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving
Directions
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.
