Roasted Lemon Spinach and Artichoke Dip
The caramelized lemons are what make this dip stand out, plus it's the perfect dip to make ahead and then bake just before guests arrive.
Servings: 8 servings
Calories: 347kcal
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!
Nutrition
Calories: 347kcal | Carbohydrates: 6g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 502mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5285IU | Vitamin C: 13.2mg | Calcium: 245mg | Iron: 1.4mg