Description

This Lemon Spinach Artichoke Dip is a creamy, tangy, and cheesy appetizer perfect for parties or cozy gatherings. Featuring marinated artichoke hearts, spinach, fresh lemon zest, and a blend of cheeses, it bakes to perfection with a bubbly golden top. Garnished with fresh dill and lemon slices, this dip pairs wonderfully with toasted baguette slices or crackers.

Ingredients

Scale

Vegetables and Herbs

1 – 12 ounce jar marinated artichoke hearts, drained and roughly thawed
1 cup frozen spinach, thawed and liquid squeezed out
1 tablespoon lemon zest
1 tablespoon fresh dill, plus extra for garnish
1 clove garlic, minced

Spices

1 teaspoon paprika (divided)
Ground black pepper, for garnish

Dairy and Condiments

1/2 cup sour cream
1/2 cup mayonnaise
8 ounces cream cheese
1 cup parmesan cheese, grated (divided)
4 ounces feta cheese, crumbled (divided)

Garnish

Sliced lemons

Instructions

Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a small oven-safe pan thoroughly to prevent sticking.
Mix the Dip Ingredients: In a large mixing bowl, combine the marinated artichoke hearts, thawed and drained spinach, lemon zest, fresh dill, minced garlic, half of the paprika, sour cream, mayonnaise, cream cheese, half of the parmesan cheese, and half of the crumbled feta cheese. Stir well until all ingredients are fully incorporated.
Assemble the Dip: Transfer the mixture into the prepared baking dish, smoothing out the top evenly. Then sprinkle the remaining feta cheese, parmesan cheese, and the remaining paprika evenly over the top for a flavorful crust.
Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is warmed through and the cheese on top is bubbly and lightly golden brown.
Garnish and Serve: Remove the dish from the oven and garnish with fresh lemon slices, additional fresh dill, and ground black pepper according to your taste. Serve immediately with toasted baguette slices or your favorite dipping crackers for a delightful appetizer experience.

Notes

Drain spinach well to avoid excess moisture in the dip.
The lemon zest adds a fresh and bright flavor; use fresh lemons for best results.
Adjust the paprika amount to control the smoky flavor and color of the topping.
This dip can be made ahead and refrigerated; reheat before serving.
For a healthier option, consider using Greek yogurt instead of sour cream and light mayonnaise.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of the recipe (about 1/2 cup)
Calories: 240
Sugar: 2g
Sodium: 460mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 7g
Cholesterol: 40mg

Keywords: lemon spinach artichoke dip, creamy dip, party appetizer, baked dip, vegetarian appetizer