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!
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*)
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.