Roast Lemon Artichoke Dip

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I love a good artichoke dip, specially when its well made and still warm and gooey. In most cases this dip is made with canned artichoke which can taste flat and metallic. I upped the flavors with jalepeno, garlic and roasted lemon, took the mayo and sour cream out of the picture (though I have to say it sure adds an amazing texture and mouth feel, but doesn’t love you back). Instead I made a creamy béchamel sauce and added some luscious cheese to give it that same texture. When baked along with chunky artichokes, spinach it gives you wonderfully cheesy dip to be enjoyed with crackers, veggie crudités or crostini.

Roast Lemon Artichoke Dip

INGREDIENTS

• ½ small lemon
• 10-12 oz frozen chopped spinach thawed drained and squeezed dry
•  12 oz frozen artichoke hearts thawed, squeezed and chopped coarse
• 1-2 jalapeño, halved
• 3-4 cloves garlic
• 3 tablespoons all-purpose flour 
• 2 cups any milk of your choice, I used plain unsweetened oat milk
• 3-4 tablespoons extra virgin olive oil or butter
• Sea salt and pepper to taste 
• 1 cup mix of mozzarella, parmesan and fontina cheese
• 1/2 teaspoon smoked paprika
• fresh parsley for garnish
• SERVE SUGGESTIONS 
• toasted bread/crostini
• Crackers
• Vegetable crudités 

INSTRUCTIONS

1.  Preheat the oven 375° F. Quarter the 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. De-seed the jalapeño with you prefer milder flavor. Finely chop or blend the lemon, jalapeño, and garlic into a rough paste. (if the skin of the lemon gets too hard peel it off )
2. Warm 2 tablespoons olive oil in a medium saucepan over medium-low heat. Add the flour and stir constantly for about 5 minutes or until the mixture is a light pale golden color. Whisk in the milk and bring the milk to a boil. Simmer, stirring constantly until the liquid is thick enough to coat the back of a spoon. Remove from the heat and stir in the cheeses, salt and pepper to taste. Set aside.
3. In a sauté pan, heat the remaining olive oil over medium heat. Add the spinach, chopped artichokes cook, stirring occasionally, for 5 minutes more. Transfer the vegetable mixture along with chopped lemon, jalepeno to a large mixing bowl. 
4. Add the cheese sauce to the vegetable mixture and fold together until well combined(the mixture will be quiet thick). Transfer the mixture to an oven-safe serving dish and bake for 20 minutes, or until hot throughout and very lightly golden on top. Serve with veggie crudités, crackers and/or crostini.