Spinach, Feta, and Artichoke Dip
"My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration and tweaked it a bit to lower the fat level (though its hardly low-calorie), and to amp the flavors by building on the ingredient list, adding lemon for brightness, spinach for some color, sour cream and feta for their tang, and the pine nuts for their earthy crunch. I had someone almost kill me for this recipe at New Years. - Oui, Chef..."
INGREDIENTS
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1 6 ounce can of artichoke hearts in water, drained, thinly sliced and patted dry
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1 10 ounce package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
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3/4 cup finely grated fresh Parmesan
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3/4 cup mayonnaise
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3/4 cup sour cream
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1/2 cup lightly toasted pine nuts
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1/2 cup crumbled feta cheese
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Zest of 1 lemon
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1 tablespoon freshly squeezed lemon juice
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1 garlic clove, peeled and crushed
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1 teaspoon freshly ground black pepper
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1/2 teaspoon kosher salt
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