I joined the artichoke bandwagon a few years ago. They weren’t something I grew up eating, but I love them now. Cooking fresh artichokes still intimidates me, so I stick to making artichoke dip which typically uses canned artichokes. At least I don’t recall any recipes using fresh artichokes, although I’m sure they exist. I’m probably in denial. It happens.
While I was quite content with my go-to recipe, this recipe from The Meaning of Pie caught my attention with two simple words: goat cheese. Yum! Goat cheese makes a brilliant addition. It also makes it less greasy than some of your typical artichoke dips, which is just another reason to love it.
Artichoke Dip with Goat Cheese
Recipe from The Meaning of Pie
- 8 oz cream cheese, softened
- 1 (14 oz) can artichoke hearts, thoroughly drained
- 2 garlic cloves, minced
- 5 oz goat cheese, softened
- 1/2 cup shredded parmesan cheese
- Dash of cayenne pepper
- Dash of cracked black pepper
- Squeeze of fresh lemon juice (optional
- Preheat oven to 350 degrees. Butter a 8×8 baking dish or one of similar size.
- Mix together cream cheese, goat cheese and parmesan cheese.
- Add garlic, drained artichokes, cayenne pepper, black pepper and lemon juice, if using.
- Mix everything together until well combined.
- Pour into baking dish and bake for 25-30 minutes until lightly brown on top.