Artichoke-and-Spinach Dip with Spiced Pita Chips

Serving Size: 8
Prep Time:
Total Time:


  • 1 Tbsp extra virgin olive oil
  • Tabasco
  • 1 tsp finely grated lemon zest
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 12 Ounce cream cheese, at room temperature
  • 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 0.25 cup dry white wine
  • 16 Ounce marinated artichokes, drained and coarsely chopped
  • 3 clove garlic, very finely chopped
  • 1 small onion, finely chopped
  • 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.