Roasted Lemon Spinach and Artichoke Dip.

It’s appetizer season and this Roasted Lemon Spinach and Artichoke Dip needs to be on everyone’s menu.

I was recently browsing through the site and a realized that I really don’t have enough dip options for your guys. I’ve said this many times over now, but for whatever reason I just don’t 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 me…with the exception of guacamole, which is obviously awesome. Something about dips just throws me off a little. I think it’s all the sour cream used in a lot of dip recipes…not much of a sour cream person.

Two, dips are hard to photograph. They typically don’t 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 I’m 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 jalapeño, 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 it’s the best thing to come out of my oven in a while. It’s addicting and easy, making it perfect to serve up at any and all holiday parties.

Here’s how this works. Roast some lemon with a jalapeño 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 I’m 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 people…

Point is, extra food is very welcomed!

I think it’s like a grand total of twelve with more coming as December continues on. I don’t know, but it’s 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 it’s safe to say this is totally health food.

Right? Going with it.