Hot Artichoke Dip with The Humble Goat Cheese

Start the year off right with a cheesy dip. This dish has numerous variations but one thing is for sure—you can find it on many Midwest tables during the holidays. I love this recipe because it’s tangy and a bit lighter by subbing The Humble Goat Cheese for all the mayonnaise you find in a traditional artichoke dip recipe. Serve this with crackers or chunks of crusty bread. Or you could spread on individual crostini and top with cheese and broil.

I like to use the leftovers on pasta or in a baked potato, or you can spread it on Sourdough bread and add some turkey or ham and pop it under the broiler for a goat cheese melt.  However you finish it up, enjoy and indulge before the New Year’s healthy eating starts!

Hot Artichoke Dip with The Humble Goat Cheese

Yield: 12 servings

Nothing better than a cheesy dip to welcome in the New Year!

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Ingredients

• Two 14 oz cans artichoke hearts, drained and chopped in quarters
• 1/4 cup mayonnaise
• One 8 oz package cream cheese
• One 4 oz log plain The Humble Goat Cheese
• 1/4 cup chopped fresh chives (you can use the green parts of scallions as a substitute)
• 1 cup grated Parmesan cheese (1/4 cup reserved for the top)
• 1 tsp salt
• 1 tsp ground pepper
• 3 drops Tabasco
• 1/4 cup toasted breadcrumbs (you can use Panko as a substitute)

Instructions

1. Preheat oven to 350 degrees
2. Put artichokes, mayonnaise,cream cheese, The Humble Goat Cheese, chives, 3/4 cup Parmesan, salt, pepper and Tabasco in a food processor and pulse until blended. Mix until well combined but leave some texture.
3. Spread into an oven-safe pie pan or a small casserole dish.
4. Top with bread crumbs and reserved cheese
5. Bake for 25 minutes until warm all the way through and bubbly on top

*Recipe Sponsored by The Humble Goat Cheese