This cold artichoke spinach dip is a lighter variation on the standard dip! Fresh and preserved lemon adds a bright flavor that makes this dip perfect for spring and summer. Serve with crackers, crostini, or fresh veggies!
Put spinach in a microwave-safe bowl with a splash of water and cover tightly with plastic wrap. Microwave for 3 minutes or until fully wilted.
Drain spinach. When cool enough to handle, put spinach in a clean kitchen towel and squeeze out as much excess moisture as possible. You'll end up with a tiny little ball of steamed spinach. Transfer to a cutting board and chop finely.
To prepare the preserved lemon, first cut it into wedges. Remove the flesh from each wedge with a knife and discard. You will only be using the rind. Finely dice the rind and set aside.
In a large bowl or stand mixer, whisk together cream cheese, mayonnaise, and sour cream until smooth.
Add in chopped spinach, artichoke hearts, parmesan, garlic, lemon zest, preserved lemon rind, and black pepper. Add 1-2 tbsp fresh lemon juice to taste and 1/8-1/4 tsp cayenne pepper to taste.
Serve at room temperature or chilled with crostini or on tea sandwiches.
Notes
Where to buy preserved lemons: Preserved lemons can be difficult to find locally. They are a common ingredient in Moroccan cooking so you may have luck at an ethnic grocery store or at World Market. They can also be ordered online: These are the ones I've gotten.If you cannot get preserved lemons, they can be omitted from the recipe and it will still be delicious! They add nice salty-tangy bursts to the dip, much like capers would do (do not substitute capers).