Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!