Roasted Lemon Spinach and Artichoke Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy spinach and artichoke dip enhanced by caramelized lemon, cream cheese, and melted mozzarella. Rich and tangy, it's perfect made ahead and can be baked just before guests arrive.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 524mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 209mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.