Description
Jazz up this classic appetizer with an Autumn twist. Pumpkin puree, lemon zest, fresh herbs, and a sprinkling of feta cheese make this dip stand out from any other appetizer on your Thanksgiving table!
Ingredients
Units
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- 12 ounces marianted artichoke hearts, drained and roughly chopped
- 1 cup frozen spinach, thawed, and liquid squeezed out
- 1 tablespoon lemon zest
- 1 teaspoon fresh sage, roughly chopped
- 1 teaspoon fresh thyme leaves, roughly chopped
- 1 teaspoon fresh rosemary, roughly chopped
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese
- 1 cup parmesan cheese, grated
- 4 ounces feta cheese, crumbled
- Sliced lemons, pomegranate arils, ground black pepper for garnish
Instructions
- Preheat oven to 350˚F. Grease an 8X8 baking dish or small, oven safe pan.
- In a large mixing bowl or stand mixer, stir together all ingredients except for 1/4 cup of the parmesan cheese, half of the feta cheese, and half of the paprika. Mix until thoroughly combined.
- Add the mixture to the prepared baking dish and smooth the top. Sprinkle with remaining feta cheese, parmesan cheese, and paprika.
- Bake for 20-25 minutes until warmed through and cheese is bubbling.
- Remove from oven and garnish with lemon slices, pomegranate arils, any remaining fresh herbs, and ground black pepper. Serve immediately with toasted baguette slices or your favorite dipping crackers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
