Spinach, Feta, and Artichoke Dip

Ingredients

• 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