baked artichoke dip.

Annapolis & Company | Baked Artichoke DipAnnapolis & Company | Baked Artichoke Dip

Hi, schooners. I’m Mary Beth. A wife. Mum. Blogger. Photographer. Writer. And a health nut wannabe. I keep a record of our creativity in the everyday over at Annapolis & Company. I would love to meet you. So please come say hello!

Annapolis & Company | Baked Artichoke Dip

When I first got married, I was terrified, absolutely terrified of having company over for dinner. Time all those dishes so they’re warm and ready all at the same time? How in the world?! Make conversation as we finish up last minute meal prep and the kids are running around? Seems impossible. Make a dish that everyone will love? So daunting.
But about 2 years ago, I purposed to get over my fears and insecurities and made it a habit to have people in our home. I wanted our children to grow up seeing our house open to our community. Our friends. I wanted them to remember our home as an inviting place. I wanted them to see a place where good conversation with a nice meal and a bottle of wine was our way of savoring life. Our way of serving. Our way of enjoying moments in the everyday.
I started out small. A simple menu of homemade lasagna, salad, bread, and a dessert. If you came over to my house that first year I focused on hospitality, that’s what you had. My husband was such a good sport and never complained about all that lasagna we were eating…thankfully!

Annapolis & Company | Baked Artichoke DipAnnapolis & Company | Baked Artichoke DipAnnapolis & Company | Baked Artichoke Dip

As I grew in confidence, I began branching out and trying new things. Looking for recipes I could add to my simple repertoire. Looking for fellow bloggers, fellow food lovers, fellow lovers of hospitality. And in my quest, I came across The Sprouted Kitchen. It was love at first sight, let me tell you. Sara’s simple, savory approach to whole foods and her husband, Hugh’s, photography were impeccable. And I was hooked.
I bought their cookbook just recently and decided to try an appetizer listed in there for a small, casual, outdoor dinner party I hosted with friends. I have to admit, I was a little wary. I LOVE traditional baked artichoke dip. The cheeses. The creamy, homey taste it always has. And Sara’s recipe took a completely new spin on the dish, using white beans and some citrus flavoring that made a traditional dish healthier and heartier.
It. Was. Divine.
Using fresh ingredients…spinach, parsley, lemon zest, etc., it had this new and fresh taste, with all the homey qualities. Everyone loved it {including the owner of a fine restaurant we were hosting} and I’ve since made it at least 3 more times. I emailed Sara Forte and asked her permission to post, and she gave me a resounding yes! So it’s your lucky day, folks. Total luck, I tell you.

Annapolis & Company | Baked Artichoke Dip

5 cups baby spinach, (about 15 ounces)
1 1/2 cups cannelini beans (one 15-ounce can)
1 cup jarred or canned artichoke hearts
2 cloves garlic
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon sea salt
Small handful of fresh flat-leaf parsley leaves, plus more for garnishing
3 tablespoons extra-virgin olive oil, plus more for the dish
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 cup freshly grated Parmesan cheese
1 cup shredded mozzarella
Crudités, sliced bread, or crackers, for dipping

Preheat the oven to 400°F.
In a large pot with a steamer insert, steam the spinach until just wilted, 1 to 2 minutes. Transfer to a colander to drain. When it’s cool enough to touch, squeeze out the water with your hands and coarsely chop. Set aside.
Drain the beans and artichoke hearts. Combine the garlic, red pepper flakes, oregano, salt, and parsley in a food processor and pulse to coarsely chop. Add the beans, artichoke hearts, olive oil, lemon zest, and juice to the processor and give it a few pulses until it forms a chunky purée. Transfer the mixture to a bowl.
In a separate bowl, stir together the Parmesan and mozzarella. Add half of the cheese mixture and all the spinach to the bean mixture, stirring with a spoon to break up any clumps.
Grease an ovenproof dish such as an 8-inch cast-iron pan. Pour the dip into the pan and sprinkle the remaining cheese mixture on top. Bake until just browned and bubbly. 15 to 20 minutes. Garnish the dip with some chopped parsley and serve hot with the crudités or bread.
Notes from Sara: One packed cup of thawed and drained frozen spinach can be substituted for the fresh spinach, though I prefer the color of fresh spinach and the long pieces of spinach that are strewn through the dish. This can easily be made a day in advance and kept in the fridge until ready to bake. I’ve also found the leftovers make a really nice sandwich spread as well.


Annapolis & Company | Baked Artichoke Dip Annapolis & Company | Baked Artichoke Dip Annapolis & Company | Baked Artichoke DipAnnapolis & Company | Baked Artichoke DipAnnapolis & Company | Baked Artichoke Dip

May you surround yourselves with good food and and company this spring.
xoxoxo, Mary Beth






May 29, 2013


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