Spinach, Feta and Artichoke Dip

Course Dressings and Sauces

Ingredients in this Recipe

1 10 oz. package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
1 6 oz. can of artichoke hearts in water, drained, thinly sliced and patted dry
1 garlic clove, peeled and crushed
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
1/2 cup lightly toasted pine nuts
1/2 teaspoon kosher salt
3/4 cups finely grated fresh parmigiano reggiano
3/4 cups mayonnaise
3/4 cups sour cream
zest of 1 lemon

See Full Recipe at Food52