Artichoke-and-spinach Dip With Spiced Pita Chips


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 Tabasco Spiced Pita Chips for serving


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