Spinach, Feta, And Artichoke Dip

• 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

1. Place your oven rack in the center position and pre-heat the oven to 425 ?.
2. In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiano cheese.
3. Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.
4. Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.

water, frozen spinach, mayonnaise, sour cream, nuts, feta cheese, lemon, freshly squeezed lemon juice, garlic, freshly ground black pepper, kosher salt

Taken from food52.com/recipes/9002-spinach-feta-and-artichoke-dip (may not work)