You can see citrus season is everywhere from new-fangled dishes popping up on restaurant menus to piles of fresh oranges, lemons, kumquats and limes at farmer’s markets and grocery stores. For those of us lucky enough to have a lemon tree or two – we are buried with balls of bright yellow juice just waiting to be sliced, pressed and even roasted into amazing recipes.
Roasting citrus is sort of a new idea, even for me. I have roasted lemons with vegetables before, but actually roasting them on their own and then folding them into a traditional recipe like this Spinach & Artichoke Dip is unique for me. I enjoy adding a spritz of lemon juice to almost anything, but mixing a deeply roasted fruit into a recipe just changes the game – it adds citrus in a different way.
Placing sliced lemons on a sheet pan and roasting them for a few minutes is all that it takes and when their cool, mince them into bits. I think the combination of dark green spinach leaves, mildly sweet marinated artichokes, a little cheese and roasted lemon makes this dip standout and become much more than standard fare.
I like to serving it straight from the oven with a toasted baguette and a crisp white wine like a Roussanne or Sauvignon Blanc. This dip definitely should be on your appetizer list during this season, so you can take advantage of all the citrus available.
1 lemon, divided
12 ounces frozen chopped spinach, thawed
12 ounces marinated artichoke hearts, roughly chopped
8 ounces cream cheese, room temperature
2 cups shredded Gruyere cheese, divided
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
- Preheat oven to 375 degrees. Grease a 1-quart oven-safe dish. Slice lemon and place all, but three slices on a sheet pan. Toss slices with oil and roast for 8 minutes. Remove and let cool.
- Squeeze water from spinach using a kitchen towel. In a stand mixer or large bowl, add spinach, chopped artichokes, cream cheese, 1 1/2 cups grated cheese, Worcestershire, garlic powder, salt and pepper. Mix on low until combined.
- Mince roasted lemons and add to spinach mixture. Mix by hand until incorporated. Spoon dip into prepared dish and sprinkle with remaining cheese. Top with fresh slice of lemon.
- Bake in oven on a sheet pan for 15-20 minutes or until golden and bubbly around the edges. Serve with toasted bread or crackers. Enjoy!