Artichoke-and-Spinach Dip with Spiced Pita Chips
"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...."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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1 small onion finely chopped
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3 garlic cloves very finely chopped
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16 ounces marinated artichokes drained and coarsely chopped
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1/4 cup dry white wine
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2 10 ounce packages frozen chopped spinach thawed and squeezed dry
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12 ounces cream cheese at room temperature
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1/2 cup freshly grated parmigiano-reggiano cheese
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1 teaspoon finely grated lemon zest
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Tabasco
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Spiced Pita Chips for serving
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