Cheesy Spinach and Artichoke Dip
This Cheesy Spinach and Artichoke Dip is the sort of recipe I've always leaned on when I wanted to gather the children close, warm a cold heart, or celebrate the small things. It's creamy and comforting, with that gentle tang from the artichokes and the golden, bubbly top that makes everyone smile. I remember making this for my own brood when they were small and roaring with energy—bringing it to birthday gatherings, to holiday cocktail hours, and sometimes, just because Friday evening felt like a hug. Once, on a snowy night when the power blinked and the children were jittery with excitement, I baked this dip by the glow of the oven light and we passed around slices of toasted baguette. They still talk about that night. That memory sits inside this recipe like a little note folded into a quilt. This is the dish I turn to when I want to feed more than a belly. It feeds company, conversation, and comfort. It’s forgiving (oh, don't you fret if your spinach is a bit more packed or your cheese a little sharper), and it comes together quickly, so you can spend more time with your people and less time fretting over pots. So put an apron on if you like, or not—I'll hold your hand through each step. We'll make something simple, timeless, and full of care. You can do this, my dear. I know you can.
Ingredients
- 10 oz Fresh baby spinach (or 10 oz frozen, well-drained and squeezed dry)
- 14 oz Canned artichoke hearts (drained and roughly chopped)
- 8 oz Cream cheese (softened to room temperature for easy mixing)
- 1/2 cup Sour cream
- 1/4 cup Mayonnaise (use a good, unsweetened mayo)
- 1 cup Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic cloves (minced; fresh is best)
- 1 tbsp Olive oil
- 1 tbsp Fresh lemon juice
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Red pepper flakes (optional, for a gentle kiss of heat)
- 2 stalks Green onions, thinly sliced (for garnish, optional)
- As needed pieces To serve: toasted baguette slices, crackers, or vegetable sticks
Instructions
Preheat the oven to 375°F (190°C). Take a deep breath, my love—there's no hurry. Grease a 9-inch pie dish or a medium baking dish with a small drizzle of olive oil or a pat of butter.
If you're using fresh spinach, warm a large skillet over medium heat with 1 tablespoon of olive oil. Toss in the spinach in batches, turning it just until it's wilted and bright green. If you feel a little steam kiss your face, that's the kitchen telling you it's alive. Transfer to a bowl and let cool slightly. If using frozen, make sure it's well thawed and squeeze out every last drop of water with a clean dish towel or cheesecloth.
In the same skillet, add the minced garlic and cook for about 30 seconds—just until the perfume of garlic fills the room. Add the chopped artichoke hearts and sauté for 2 minutes to warm them through and coax out a little sweetness.
Now, in a roomy mixing bowl, put the softened cream cheese. With a wooden spoon or a sturdy spatula, begin to coax it smooth. Add the sour cream and mayonnaise and stir until the mixture is silky. Don't worry if it's not perfectly smooth—this is a comfort dish, not a statue.
Fold the warmed spinach and artichokes into the cream cheese mixture. Sprinkle in the mozzarella and half of the Parmesan. Add the lemon juice, salt, pepper, and a pinch of red pepper flakes if you're using them. Keep folding gently until everything is lovingly combined.
Taste a tiny nibble on a spoon (you can, of course). If it needs a whisper more salt or a dash more lemon, give it what it asks for. You're the chef of your kitchen and you know what your family likes.
Spoon the mixture into your prepared baking dish. Smooth the top with the back of a spoon and sprinkle the remaining Parmesan over the surface. You'll want that pretty golden crust—it's the part everyone reaches for first.
Bake on the middle rack for 20–25 minutes, until the edges are bubbling and the top is turning a warm, golden brown. Oh, my—your kitchen should smell heavenly by now, like Sunday afternoons and warm hugs.
If you'd like a bit more color, pop the dish under a hot broiler for 1–2 minutes—watch it closely, dear, because it can brown quickly. When it's done, take it out and let it rest for 5 minutes so it sets just a little.
Garnish with the sliced green onions and a tiny drizzle of olive oil if you like. Serve warm with toasted baguette slices, crackers, or crisp vegetable sticks. Encourage everyone to come close and share. This is the best part.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (165°C) until heated through, or microwave in short bursts, stirring between them until it's just right.
Cooking Tips
- 💡Nana's Little Note: If your dip seems a touch watery because of frozen spinach, don't worry—strain it in a fine sieve and press with the back of a spoon, or squeeze it tightly in a clean towel. A little patience and you'll be fine.
- 💡Nana's Little Note: For extra richness, stir in a tablespoon of mascarpone or a sprinkle of sharp cheddar. My secret pinch was always a tiny bit of lemon zest when company came over.
- 💡Nana's Little Note: Make this a day ahead and bake it on party day—flavors marry beautifully overnight and you'll be more relaxed when guests arrive.
- 💡Nana's Little Note: If you like a smokier note, add a teaspoon of smoked paprika or swap half the mozzarella for smoked provolone. Small swaps, big love.
Nutritional Information
Per serving
May this simple bowl of warmth bring your family a little closer and make your table a place of laughter and comfort. When you tuck this recipe into your own memory, you're wrapping your people in something that lasts longer than a meal—a tradition, a smile, and a quiet promise that someone is keeping watch with kindness. Be good to yourself, and enjoy every shared bite.
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