Best Dip Ever

• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 shallot, minced
• ½ pound baby spinach
• 2 4.5 ounce jars marinated artichoke hearts, drained and chopped
• 1 8 ounce package cream cheese
• 2 tablespoons Tabasco
• ½ cup Parmesan cheese, grated
• 1 tablespoon white balsamic vinegar
• kosher salt, to taste
• black pepper, freshly ground, to taste

Heat olive oil in a medium saucepan. Add garlic and shallot. Saute to a light golden brown. Add the baby spinach and artichoke hearts, continue to saute until the spinach is wilted. Add the cream cheese gradually, then the Tabasco, Parmesan and white vinegar. Stir to make the mixture creamy. Season with salt and pepper to taste.

Serve with toasted pita wedges, lavash crackers or tortilla chips.