Spinach Artichoke Dip Lemon Zest

This recipe has cumin lemon zest and plenty of garlic. Spray a 4-cup gratin dish with vegetable cooking spray.

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Spinach artichoke dip lemon zest. Ingredients 5 oz fresh baby spinach 4 oz cream cheese softened 14 cup mayonnaise 14 cup sour cream 1 14-oz can or jar baby artichoke hearts drained and finely chopped 34 cup freshly shredded parmesan 2 cloves garlic minced or pressed 1-2 tbsp fresh lemon juice to taste zest from 1 lemon. Its creamy enough for easy scooping without shattering the potato chips but not so runny that it will. Add in chopped spinach artichoke hearts parmesan garlic lemon zest preserved lemon rind and black pepper.

Add the artichokes spinach and Parmesan. Pulse until evenly mixed but chunky. Put the ricotta zest thyme 34 teaspoon salt and cayenne in the processor and pulse until smooth.

Add 1-2 tbsp fresh lemon juice to taste and 18-14 tsp cayenne pepper to. In a large bowl or stand mixer whisk together cream cheese mayonnaise and sour cream until smooth. Transfer the artichoke-spinach mixture to the dish.

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