In December 2021, when it looked like we were finally starting to turn the corner on COVID, the Omicron wave hit—and, out of caution for older family members, my now-fiancée Anna and I cancelled travel plans. In that not-quite-so-fun moment where we felt again cocooned after thinking we were past it all, we brightened up our holidays by making a meal of appetizers—from samosas that we ordered in to a cheeseboard. The star of the show, in my opinion, was the spinach and artichoke dip that we made based on Alison Roman’s recipe on NYT Cooking. (The red-pepper flakes might be optional there but not for ours.) Warm, cozy, long-lasting, and—above all—indulgent.

• 2 tablespoons olive oil
• 1 large garlic clove, finely chopped
• 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
• Pinch of red-pepper flakes
• Kosher salt and black pepper
• 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 8 ounces cream cheese, cut into 1-inch pieces
• 4 ounces fresh mozzarella, torn or shredded
• 4 ounces sour cream
• ¼ cup Parmesan, finely grated

1. Use a medium pot, and heat the oil over medium heat. Cook the garlic until it’s softened and fragrant, about 30 seconds.
2. Add the spinach to the pot.  Season with the crushed red pepper, salt, and pepper.  Cook, stirring frequently, until it’s wilted and the liquid from the spinach has evaporated (about 4 minutes).  Add artichokes, and season with salt and pepper. Cook for a few (3-4) minutes to take the raw edge off the artichokes.
3. Reduce heat to low, and add the cream cheese and mozzarella.  Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes.  Stir in the sour cream and parmesan, and season with more salt and pepper.  Stir until blended together.
4. Eat the dip straight from the pot, or transfer to a serving bowl.  Although it is great while hot, save any leftovers in the fridge, and have it cold the next day (and the day after…)