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Artichoke-and-Spinach Dip with Spiced Pita Chips Recipe

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This recipe for Artichoke-and-Spinach Dip with Spiced Pita Chips, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
16 ounces marinated artichokes, drained and coarsely chopped
1/4 cup dry white wine
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounces cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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