Recipe by chelle keithley
Got this from my good friend Amy. Don't let the goat cheese scare you off. I always use the canned artichokes, you can even use low fat cream cheese and mayo if you want to shave off some calories. This is really simple and impressive. I don't ever tell people what's in it until they've tried it and go on and on about how awesome it is, then I tell them about the goat cheese ;). It's good with anything, I've served it with hoitey toitey crackers and veggies as well as generic "Ruffles" type chips, no matter what there is hardly any left.
Top Review by SuzyQ in Seattle
I love goat cheese, so I loved the flavor of this and it appears that my guests did, too. One thing I would do differently next time: put everything but the onions and artichoke hearts in the food processor and blend that up first until smooth. Then, add the vegetables and pulse it till it's as chopped up as you like it. It took more blending than I expected to get the cheeses blended, therefore my veggies got too pureed in the end. Even with that, the flavor was still good.
- 1 (14 ounce) can artichoke hearts, drained or 10 ounces frozen artichoke hearts
- 1 1⁄2 cups chopped onions
- 1 large garlic clove, minced
- 1⁄2 cup mayonnaise
- 8 ounces cream cheese, softened
- 1⁄3 cup shredded parmesan cheese
- 6 ounces softened goat cheese
Directions See How It's Made
- In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
- Blend, leaving some texture.
- Spoon into a 7 or 8 inch casserole dish.
- Preheat oven to 350.
- Bake dip uncovered for 30 minutes.
- Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).