What you’ll need:
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
1/2 cup finely grated fresh Parmesan
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup lightly toasted pine nuts
1/2 cup crumbled feta cheese
Zest of 1 lemon
1 tbsp freshly squeezed lemon juice
Put it all together:
Preheat the oven to 425 degrees
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.
Rub the inside of a state shaped skillet with the crushed garlic, then discard the clove. Pour the mixture into the pan and spread top to an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.
Bake until the top browns and the dip heats through, about 15-20 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.
Recipe adapted from Oui, Chef Food52
Source the local ingredients for this recipe at http://www.localharvest.org/