Artichoke and Spinach Dip

Artichoke and Spinach Dip

  • Prep: 5 min
  • Cook Time: 15 min
  • Total: 20 min
  • Serving: 8 servings

This isn’t your classic heavy artichoke and spinach dip dripping with oil and cheese. Instead it’s a lighter more refined version made with freshly grated Parmigiano-Reggiano cheese, lemon zest, and white wine. Serve with spicy pita chips.


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, 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
  • 5 drops Tabasco


  1. Place the oil into a large sauté pan over medium-low heat. Once the oil begins to shimmer, add the onion and garlic and sauté for 7 minutes.
  2. Stir in the artichokes and cook the mixture for 5 minutes, then pour in the wine and continue to cook until the mixture is almost dry.
  3. Add the spinach to the pan and cook for 1 minute, then stir in the cream cheese, Parmigiano-Reggiano, lemon zest and Tabasco, and mix until creamy. Serve immediately.


Comments on "Artichoke and Spinach Dip"