Spinach, Feta and Artichoke Dip

INGREDIENTS

• 3/4 cups finely grated fresh parmigiano-reggiano
• 1/2 cup crumbled feta cheese
• zest of 1 lemon
• 1 10 oz. package of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
• 1 tablespoon freshly squeezed lemon juice
• 3/4 cups sour cream
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 garlic clove, peeled and crushed
• 3/4 cups mayonnaise
• 1 6 oz. can of artichoke hearts in water, drained, thinly sliced and patted dry
• 1/2 cup lightly toasted pine nuts