Over medium heat in a medium size sauce pan add cream cheese, yogurt, butter, white wine, and Parmesan cheese. Stir mixture until melted and mixture is smooth and well combined.
Stir in artichokes, chilis, and garlic while continuing to cook for a few minutes, until mixture comes to a soft boil. Remove from heat and add chopped spinach.
Let the dip rest for 15 minutes - it will thicken as it cools. Serve in a crock and garnish with fresh cooked artichoke leaves. Enjoy dip with slices of rustic bread, tortilla chips, cooked artichoke leaves, crackers, pita chips or cut vegetables.
