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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.
Roasted Lemon Spinach and Artichoke Dip
Servings: 8 servings
Calories Per Serving: 347 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 small, Meyer lemon
- 1 jalapeño, 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, jalapeño, 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 jalapeño. Finely chop the lemon, jalapeño, 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!
Right? Going with it.
Hi tieghan, first off, you’re great and recipize (def a real verb) with the best of them. Second, why is it you call for frozen spinach thawed rather than fresh spinach? I have noticed this in other artichoke dip recipes also, never understood why
Hey Troy,
The frozen spinach just works better than fresh spinach (trust me, I’ve tried). I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I made this as an easter app and it was delicious! loved the combo of the roasted lemon and jalapeno flavors! I doubled the recipe for 10 people and could easily have been good with one. Ohhhh, and I also made the “no knead” bread to go with it. Perfection! Thank you Teighan!
I am so glad you all enjoyed this Carolyn! Thank you so much! xTieghan
I made this dip for a Friendsgiving a few months ago. What a success! The dip turned out amazing, with lots of cheese bubbling perfectly right out of the oven. I would have never thought to add lemon to a spinach/artichoke dip, so I’m thankful for that touch! Will definitely be making this again.
Thank you so much for trying this one! I am so glad it turned out so well for you! xTieghan
It was very easy to make. Everyone enjoyed it, and was told to make it again.
Love that! So glad this turned out so well for you Tricia! xTieghan
This was so good. Loved the addition of the meyer lemon. Next time I’ll leave the jalapeno seeds for an extra kick.
Thank you so much! xTieghan
I have a (maybe) strange question. With this recipe, when you make the roasted lemon / garlic / jalapeño mash, do you include the roasted lemon rind? Sorry if that’s a dumb question!
Hi Sally! I do include the lemon rind. It add a lot of great lemon flavor! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Huge hit at my Ladies’ Night Holiday Party last night. Strong lemon flavor – it was rustic and yummy – looked just like the picture. Several asked for the recipe! Only changes I made was to replace the fontina cheese with provolone (3 stores didn’t have fontina) and to put the pine nuts on top before baking – they toasted up nicely. Served with crusty bread – brushed olive oil on one side of sliced ciabatta and toasted on my indoor grill. Thank you for a great recipe!
Sounds amazing! I am so glad this turned out so well for you Diane! xTieghan
Hi, can I use fresh spinach?
Hi! Fresh spinach will be great, just give it a rough chop before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks delicious! What size baking dish do you use?
Mine is a 9×6 inch baker. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I am about to make this. I have three choices of mozzarella. I have a bag of Tillamook shredded farmstyle cut, I have fresh mozzarella and I have a block of mozzarella. Which is the best to use?
I would use the block of mozzarella or the shredded tillamook. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I made this dip last Christmas and my family went CRAZY for it! Now I have to make it every Christmas…it is a TRADITION!
Thanks for putting a new spin on an old favourite! Oh yeah…Fontina cheese?!?!? Sweet melty goodness!
I am so happy to hear that! Thank you so much Joanne!
Hi, Tieghan! First of all, just want to tell you I am a huge fan of your recipes (and you!) – so amazing!! Thanks for all you do :). I am planning to make this recipe for a holiday party later in the day, but I have some things to do right until it starts. I know you said this can be made ahead – do you recommend getting to the point where you mix everything up in a bowl/refrigerate and then add to the dish before baking? Is it okay if this is at a refrigerated temp before being transferred to the oven? Thank you!!
Hey Liz! You can prep everything and place it in the baking dish, then chill. Remove the dish from the fridge and let sit on the counter while the oven preheats and bake off as directed. That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Excited to try this. How would this hold up if I made it the night before? Thanks 🙂
Hey Lauren! You can make the night before. That works great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi! Beautiful dip, looks and sound delicious. Question: Does the melty cheese start to harden after a while if not kept warm?
HI! Yes, the cheese will slowly harden as it cools. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Great pictures! I really think this is going to be a great dip that I make time and time again. I love lemon as well as pine nuts being added! Artichoke dip is one of my favorites of all time. Can’t wait to make this at home!
Thank you Billy! I hope you love this recipe! Let me know how it turns out for you! ?