Spinach Dip with Pita Chips

We love dips that can be made in advance, refridgerated and served at room temperature. Who knew a little bit of tabasco, garlic powder and cheddar and cream cheese would be all you need to make a great spinach dip? So delicious and again, easy to make. Serve with some pita chips and baby carrots and its gone.

Adapted from Ken Oringer via Food and Wine

  • 1/2 tablespoon extra-virgin olive oil
  • Sprinkling of garlic powder
  • One 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 8 ounces cream cheese
  • 1/4 cup shredded cheddar cheese
  • Tabasco
  • Pita Chips, for serving

In a large skillet, heat the olive oil until shimmering. Add garlic and cook over moderate heat, stirring, until softened, 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 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 pita chips.

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