Categories: Appetizers

Ingredients

• 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

Directions

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. Transfer to the oven and bake for 15-20 minutes or until the cheese is melted. Serve warm with fresh bread or crackers. Enjoy!

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