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Roasted Lemon, Spinach and Artichoke Dip

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword artichoke, spinach, dip, appetizer