- 1 small Meyer lemon I could not find Meyer so I used a regular lemon
- 1 jalapeno, halved
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- kosher salt and pepper
- 1 8 oz package cream cheese, at room temperature
- 1 cup fotina cheese, cubed
- 1 cup mozzerella cheese, cubed
- 1/2 tsp smoked paprika
- 1 10 oz bag frozen chopped spinach thawed, drained and squeezed dry
- 1 12 oz jar marinated artichokes, roughly chopped
- 2 tbsp pine nuts, raw
- fresh dill for topping
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