This recipe is so warm and cheesy but is full of lots of good flavor with a brightness due to the lemon zest and all the herbs.  Not like your typical cheesy holiday dip!

Ingredients:

One 14-ounce can artichoke hearts, drained

1 pound chévre goat cheese

2 tablespoons olive oil

2 teaspoons lemon juice

2 teaspoons lemon zest

1 shallot, minced

1 garlic clove, minced

½ cup Parmesan Reggiano, grated

1 tablespoon parsley

1 tablespoon chives

½ tablespoon rosemary

½ teaspoon sea salt

½ teaspoon black pepper

Dash of cayenne pepper (optional*)

Directions:

1. In a food processor, mix all ingredients except the parmesan until well incorporated and creamy.

2. Top with your freshly grated Parmesan.

3. Bake in a 350 oven until bubbly and cheese is golden on top.

4. Serve alongside some toasted crostini or crackers.

Enjoy!!

Print Recipe

Artichoke and Goat Cheese Dip

Prep Time

10

Cook Time

15

Servings

Ingredients

• 1 14 oz can of artichoke hearts drained
• 1 lb Goat cheese, chevre
• 2 Tbs olive oil
• 2 tsp lemon juice
• 2 tsp lemon zest
• 1 shallot minced
• 1 garlic clove minced
• 1/2 Cup Parmesan Reggiano grated
• 1 Tbs parsley
• 1 Tbs Chives
• 1/2 Tbs rosemary
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• dash cayenne pepper optional

Prep Time 10 Cook Time 15 Servings Ingredients 1 14 oz can of artichoke hearts drained 1 lb Goat cheese, chevre 2 Tbs olive oil 2 tsp lemon juice 2 tsp lemon zest 1 shallot minced 1 garlic clove minced 1/2 Cup Parmesan Reggiano grated 1 Tbs parsley 1 Tbs Chives 1/2 Tbs rosemary 1/2 tsp sea salt 1/2 tsp black pepper dash cayenne pepper optional

Instructions

1. In a food processor, mix all ingredients except the parmesan until well incorporated and creamy.
2. Top with freshly grated Parmesan.
3. Bake in a 350 oven until bubbly and cheese is golden on top.
4. Serve alongside some toasted crostini or crackers.

© The Sown Life LLC, 2019