Artichoke-and-Spinach Dip with Spiced Pita Chips Recipe

Name: Artichoke-and-Spinach Dip with Spiced Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large skillet, heat the olive oil until shimmering.
2
Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
3
Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
4
Add the white wine and cook until nearly evaporated.
5
Add the spinach and cook, stirring, for 1 minute.
6
Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco.
7
Cook, stirring, until the dip is creamy, about 2 minutes.
8
Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke-and-Spinach Dip with Spiced Pita Chips falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke-and-Spinach Dip with Spiced Pita Chips

How did you like this recipe?

Frequently Asked Questions