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Artichoke-and-Spinach Dip with Spiced Pita Chips

Source: © Food & Wine Magazine
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary). When the weather is very cold, he likes to reheat this creamy, slightly spicy dip in a skillet on a portable grill, but it's also delicious at room temperature.
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
2 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
Spiced Pita Chips for serving
Artichoke-and-Spinach Dip with Spiced Pita Chips Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/10/2010
Part of These Recipe Collections Find Similar Recipes »
 Artichoke Dips and Appetizers
Spotlight Recipe Review See all 8 reviews »

Rating: 4
by: Valerie Reviewed: 12/28/2012
fast dip
This is a yummy dip that only takes 30 minutes to prepare ... not 30 hours as the recipe states!
55 people gave this Cheers. Click here to Cheer this review. Report Violation
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