• Vegetarian
• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1 small onion, finely chopped
3. 3 garlic cloves, very finely chopped
4. 16 ounces marinated artichokes, drained and coarsely chopped
5. 1/4 cup dry white wine
6. Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
7. 12 ounces cream cheese, at room temperature
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 1 teaspoon finely grated lemon zest
10. Tabasco
11. 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.

Make Ahead

The dip can be refrigerated overnight. Serve the dip warm or at room temperature.