A Simple Christmas Eve Appetizer

Cheesy spinach and artichoke dip with roasted lemons – a guaranteed crowd pleaser!

This post was sponsored by 34 Degrees Crisps, all opinions are my own.

This appetizer needs to be on your Christmas Eve menu! Dips are the perfect go to when it comes to planning appetizers for the holidays. They are easy to throw together and are always a crowd pleaser. With a little twist on this classic and popular dish, paired with 34 Degrees Crisps for dipping, your guests won’t be able to stop digging in. The best part is that you can prepare the dip in advance and then just bake it right before guests arrive. Plus, keeping it in the fridge makes it so much easier for you as the hostess – it’s one less thing you have to frantically prepare and can serve it warm for your guests! This also makes for a great dish to pre-make and bring over to a holiday party! I promise you guys everyone will go nuts over this! Pair with an array of 34 Degrees Crisps such as Cracked Pepper, Natural and Toasted Onion (my personal favorite). Serve the dip in a bake-friendly dish like a Le Creuset Mini Cocotte and have the crisps spread out on a platter or board. Pair with a festive holiday cocktail and you are sure to be the ultimate holiday hostess!

Spinach and Artichoke Dip with Roasted Lemons

INGREDIENTS

1 small, Meyer lemon
1 jalapeño, halved
2 cloves garlic
2 tablespoons extra virgin olive oil
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/2 teaspoon smoked paprika
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Roasted Pine nuts (for topping)

DIRECTIONS

Preheat the oven 375 degrees F.
Slice 1/3 of the lemon into thin slices and set aside. Quarter the remaining lemon and remove the seeds.
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.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, paprika, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach along with the roasted lemon paste..
Transfer the mixture to the prepared baking dish or cocotte. Top with mozzarella cheese and lemon slices. Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.
Serve warm, topped with roasted pine nuts. Serve with 34 Degrees Crisps. Enjoy!