Hot Artichoke and Goat Cheese Dip

1. 1

   In a food processor, combine the artichoke hearts, onions, garlic, mayonnaise, cream cheese, Parmesan cheese, and goat cheese.

2. 2

   Blend the ingredients, leaving some texture in the dip.

3. 3

   Spoon the dip into a 7- or 8-inch casserole dish.

4. 4

   (At this point you can refrigerate the dip, covered, for up to 2 days if you like.)

5. 5

   Preheat the oven to 350.

6. 6

   Bake the dip, uncovered, for 30 minutes or until it is browned on top.

7. 7

   Serve it hot with crackers, bruschetta, or chips.

8. 8

   Variation: Try using this dip as a tart filling.

9. 9

   Spread the uncooked mixture about 3/4 inch thick on a prebaked pie shell, then top with chopped olives and parsley.

10. 10

    Bake the tart for 10 minutes at 350, and serve it hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.