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Itโs appetizer season and this Roasted Lemon Spinach and Artichoke Dip needs to be on everyoneโs menu.
I was recently browsing through the site and a realized that I really donโt have enough dip options for your guys. Iโve said this many times over now, but for whatever reason I just donโt make appetizers all that often, and when I do I always make the same ones over and over, see this blue cheese appetizer and this cranberry brie pull apart bread. Okay, and I do always make a cheese board when entertaining. Always.
Notice something though?
None of those are dips. You guys, why do I not have any dips on HBH? I have two answers.
One, dips have oddly never been something that have excited meโฆwith the exception of guacamole, which is obviously awesome. Something about dips just throws me off a little. I think itโs all the sour cream used in a lot of dip recipesโฆnot much of a sour cream person.
Two, dips are hard to photograph. They typically donโt have a lot of color and or are covered in baked cheese, thus making them a difficult subject. Stupid reason to steer clear of dips, but Iโm definitely guilty of doing so for this reason.
Long story short, I decided our holiday season needed a good dip, so I went with one I knew I would love, a spinach and artichoke dip.
Two of my favorite flavors together are spinach and artichokes. I think a lot of people feel the same, especially when the combo is used to make a warm and cheesy dip. I know this is already a pretty classic, popular dip, but me being me, I had to make it with my own little twist.
Say hello to the best spinach and artichoke dip ever. Bold words, but true.
My secret is a little roasted lemon, roasted with some jalapeรฑo, and plenty of cheese (obviously).
Not sure if you guys remember, but around this time last year, I made this spinach and artichoke pizza. On that pizza I included really thin slices of lemon, which I roasted up on top. As the pizza cooks, the lemons caramelize and turn sweet. It. Is. Delicious.
Ever since then, I have been mildly obsessed with roasting lemons and adding them to dishes to add a pop of fresh citrus flavor. This dip though? I think itโs the best thing to come out of my oven in a while. Itโs addicting and easy, making it perfect to serve up at any and all holiday parties.
Hereโs how this works. Roast some lemon with a jalapeรฑo and garlic. Add your roasted ingredients to a mix of cheese, spinach, and marinated artichokes (must use marinated, they add so much flavor). Top with more cheese and some pine nuts. Bake until bubbly.
Eat and EAT! I love this with naan, fresh bread, or just some good old Ritz crackers.
You can also prepare the dip in advance and then just bake it up right before guests arrive. I love that I can keep this in the fridge all day while Iโm getting ready and then not have to stress about getting an appetizer together (frantically) before guests arrive. It makes life so easy, and of course delicious.
PS. I have my eye on this gorgeous baker to bake this dip in for Christmas Eve.
Up at my parents house, they currently have a whole slew of house guests. Some family members, some US Snowboard team members, and you know, some other peopleโฆ
Point is, extra food is very welcomed!
I think itโs like a grand total of twelve with more coming as December continues on. I donโt know, but itโs a lot. In an effort to help feed everyone, I made a double batch of this spinach artichoke dip to send up a few nights ago.
All was eaten within minutes. Yeah! The dip was clearly well received.
And finally? Seeing as this is a veggie based dip, I think itโs safe to say this is totally health food.
Roasted Lemon Spinach and Artichoke Dip
Ingredients
- 1 small, Meyer lemon
- 1 jalapeรฑo, halved
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1 cup cubed fontina cheese
- 1 cup cubed mozzarella cheese
- 1/2 teaspoon smoked paprika
- 1 bag (10 ounces) frozen chopped spinach thawed drained and squeezed dry
- 1 jar (12 ounces) marinated artichokes, roughly chopped
- 2 tablespoons raw pine nuts
- fresh dill, for topping
Instructions
- 1. Preheat the oven 375 degrees F. 2. Slice 1/3 of the lemon into thin slices and set aside. Quarter the remaining lemon and remove the seeds. 3. In a small baking dish, combine the quartered lemon, jalapeรฑo, garlic, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 15-20 minutes or until the lemon is golden and caramelized. Remove and let cool. If desired, de-seed the jalapeรฑo. Finely chop the lemon, jalapeรฑo, and garlic into a rough paste. 4. In a medium bowl, combine the cream cheese, fontina, 1/2 of the mozzarella, the paprika, spinach, and artichokes. Stir in the the roasted lemon paste. Season to taste with salt and pepper. Transfer to an 8-inch greased baking dish. Top with the remaining mozzarella and remaining lemon slices. Transfer to the oven and bake for 15-20 minutes or until the cheese is melted. Serve warm, topped with pine nuts. Serve with fresh bread or crackers. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Right? Going with it.
What if you can’t find Meyer lemons?
Hi Lori,
You can use a regular lemon. I hope you love this recipe!
Can I use parmesan in this dip?? Thank you!
Hi Lindsey,
Sure, that would be delicious! I hope you love this recipe! Happy Holidays!
I absolutely love this recipe!! I do add double the jalapeno and garlic or more, but the flavors and textures make this my favorite dip!!
Thanks so much, Tara!! Love to hear this dip is always enjoyed, I appreciate you making it so often! xx
So so incredibly delicious! Didnโt change a thing and it was perfect. Canโt wait to make it again!!
Hey Lindz,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
Wow! So delicious! I brought to a New Yearโs Eve party with some crostinis, lasted about 10 minutes. It was a hit to say the least. Will be making again. I was unsure of putting the lemon rinds in, so I left most of it out. but my friend said they were delicious, so I will be putting more in next time.
Yay! Love to hear this, Alivia! Thanks so much for trying this recipe and sharing with others! xx
Can this be frozen so I can make it ahead of time? If so, instruction for thawing/baking?
Hi Ann,
Sure, that would work well for you. You could bake from frozen or thaw and bake as directed. I hope you love this recipe! xx
I am also obsessed with roasted lemons – blame it on Pizzeria Limone – and this is amazing. Thanks so much. Such complex great flavors. It really takes artichoke dip up a few notches.
Hey Jackie,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
Yummy recipe! I made it for a potluck at work and it was gone rather quickly!
I made the dip the night before. Since the baking dish was cold from being in the fridge, it needed a bit for time to heat up in the oven. 350 for an hour on the top rack did the trick!
Due to people having nut allergies, I had the pine nuts in a bowl that people could sprinkle on if they wanted!
Thanks for another tasty recipe, Tieghan!
Hey Maria,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xT
Hi! Could you make this recipe in a crockpot to keep it warm while at a potluck party?
Hey there! I haven’t ever tried that personally but that should work well! ๐ xT
Hi! Can this recipe be made ahead of time and put in the fridge?
Hi Chelle,
Of course, that would work well for you! Let me know if you have any other questions! xT
It was a flop, unfortunately. I may have cooked it too long but it was kind of a congealed glop. I liked the flavor, but no one ate it and I was embarrassed to see leftover piles of it on peoples’ plates. The lemon rind makes it bitter too, I removed it before mixing the paste.
Hi Ruth,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if I can help in any way! xx