Party Spinach And Artichoke Dip

• 4 thin slices soppressata ham
• 2 cloves garlic, minced
• 3/4 cup dry white wine, such as Chardonnay
• 2 tablespoons butter
• 1 (8 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (8 ounce) jar marinated artichoke hearts, drained and chopped
• 1 1/2 cups grated Parmesan cheese
• 1/4 cup light olive oil
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1 1/2 cups milk, at room temperature

1. Cook and stir soppressata and garlic in a saucepan over medium heat until soppressata is crisp, about 5 minutes. Transfer soppressata to a plate, leaving garlic in the saucepan. Chop soppressata into small pieces.
2. Pour white wine into the saucepan and bring to a simmer, stirring to scrape up the browned bits from the bottom, about 5 minutes. Add butter; stir until melted, about 1 minute. Stir in spinach, artichoke hearts, and Parmesan cheese. Reduce heat to medium-low and cook, stirring occasionally, until mixture is heated through, 4 to 5 minutes. Stir in olive oil.
3. Mix soppressata, cream cheese, basil, parsley, onion powder, and black pepper together in a bowl.
4. Stir cream cheese mixture into the saucepan. Stir in milk until evenly blended and simmering, about 5 minutes. Remove from heat and let cool, stirring a few times to ensure bottom doesn't scorch, about 20 minutes. Transfer to a bowl and chill until serving.

ham, garlic, white wine, butter, hearts, parmesan cheese, light olive oil, cream cheese, fresh basil, parsley, onion powder, ground black pepper, milk

Taken from www.allrecipes.com/recipe/257748/party-spinach-and-artichoke-dip/ (may not work)