Spinach Feta and Artichoke Dip
Ingredients
- 1 6 ounce can of artichoke hearts in water, drained, thinly sliced and patted dry
- 1 10 ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
- 3/4 cup finely grated fresh Parmesan
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup lightly toasted pine nuts
- 1/2 cup crumbled feta cheese
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, peeled and crushed
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
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