Artichoke-and-Spinach Dip with Spiced Pita Chips

• 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.

extravirgin olive oil, onion, garlic, artichokes, white wine, cream cheese, cheese, lemon zest, tabasco

Taken from www.foodandwine.com/recipes/artichoke-and-spinach-dip-spiced-pita-chips (may not work)