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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.
I loved the idea and difference of this recipe compared to all other artichoke and spinach dips, but unfortunately it didn’t work. Made this for the first time for a Christmas party of 20 people, but only 1/4 of it was eaten. The lemon flavor overpowered any other flavors in the dip and left an almost bitter taste at the end (I tasted the lemon before baking too, to make sure it’s not bitter). The dip was also not too cheesy with all the cheese that was used in the recipe. Not sure why, but it was heavy, dense and not easy to pull off the dish with a piece of bread. I was hoping to use the rest of my cheese and lemon for a second one for the new year’s but won’t. Love you Tieghan but this didn’t work for us.
Hi Maggie,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xT
I made this for a family birthday party and it was SO good! The broiled lemon/jalapeño paste absolutely pulls this recipe above the classic spinach artichoke dip. The fontina is a nice touch too—served it with pita chips and some fresh veggies! Delicious and a huge hit.
Hi Lucy,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
I love lemon, and this was such an amazing addition to a spinach and artichoke dip. Especially because it was roasted with the jalapeño and garlic. I used fresh spinach in place of frozen and it turned out perfectly. Would absolutely make this again.
Hi Lana,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
I would like to make this recipe this week, but need to take it to school for lunch time. Can I put the ingredients in a crock pot and still get the same results? I will make the lemon paste in the oven ahead of time.
Thank you!
Hey Kristin,
Sure, I bet that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan!
This recipe worked very well in the crock pot! I put it on low for about 2.5 hours before our lunch, stirred it a couple of times, and it was perfectly melted and warmed through in time for lunch!
Thank you so much for your help!
Kristin
Hey Kristin,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I just made this and it’s sooo good, I’m eating it now! This recipe is super impressive and my boyfriend loved it. Will totally make it again and maybe experiment with different peppers and cheeses. Would also love to try to transfer this to a mini crock pot for serving. Great stuff!
Hey Amy,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
Hi! Can I use fresh mozzarella with this recipe?
Hey Erika,
As much as I love fresh mozzarella, it’s not going to give you the same melty cheese that you want for this recipe, I would stick with the cubed mozzarella. I hope you love the recipe! xTieghan
I only need 1/2 the recipe. Have u tried freezing it? Was thinking of freezing it after assembling but before baking. ?
Hi Joan,
I haven’t tried that, I would just cut the recipe in half and make half of the recipe:) Please let me know if you have any other questions! xTieghan
Hi –
Wondering if I can adapt this recipe to make in an instant pot? How would I do that?
Thanks 🙂
Hey Megan,
Sorry I’ve never tried this recipe in the instant pot, I would probably just follow the instructions as is:) Let me know if you give it a try! xTieghan
This dip is amazing, but I’ve been assigned spinach gratin for Thanksgiving dinner. Can I modify to serve this as a side dish?
Hey Margaret,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! Sorry, that would be a totally different recipe that I don’t have. xTieghan
I was unsure of the lemon at first. Especially ALL of the lemon and rinds in the paste. But it turns out to give the dip a very subtle flavor which gives it an extra kick. Such a delicious recipe, better than anything I’ve had at a restaurant. Had to reheat it to have seconds. You are just the best!! I only use your recipes!
Hey Sofia,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I want the link to the blue cheese appetizer! The link in your blog post doesn’t work….
Hey there,
The blue cheese appetizer is located in the HBH cookbook. Please let me know if you have any other questions! xTieghan
Everything I have ever made from Half Baked Harvest has been phenomenal. Although, I am in the process of prepping this dish. I am confident it will not disappoint. Thank you!
Thanks so much Monique, I hope it’s delicious!! xTieghan
Do you chop up the whole (2/3) of the lemon, rind and all?
Hey Kelly,
Yes, that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I just put the lemon, jalapeños, and garlic in a good processor?
Hi there,
Sure, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan
Am I able to use frozen or canned artichokes? (I don’t have enough marinated at the moment) Would it drastically change the taste of the recipe?
Hey Deanna,
Canned artichokes are great to use! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
If I wanted to make this the night ahead to serve the following day, do you have recommendations?
Hey Lisa,
I would assemble this ahead of time and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan