halfbakedharvest4.3
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.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
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!
jalapeño, halved1(8 ounces) cream cheese, softened to room temperature1 package(10 ounces) frozen chopped spinach thawed drained and squeezed dry1 baggarlic2 cloves
Nutrition Facts
calories
347 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
502 mg
protein Content
11 g
cholesterol Content
61 mg
carbohydrate Content
6 g
saturated Fat Content
11 g
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