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Artichoke & goat cheese dip
Don’t get me wrong, I’m not one to oft’ order artichoke dip at the common brewery/pub/happy hour/etc. because they tend to be way too fake, heavy on cream and light on artichoke, but when it’s done right it’s very satisfying. This particular recipe is for a small ramekin’s worth, but naturally, you can multiply to make larger quantities.
Ingredients
- 2-3 artichoke hearts, diced (I bought them unmarinated, but marinated will do)
- 2 Tbs fresh goat cheese (or other soft cheese)
- 1 Tbs onion (I used red), finely diced
- ~2 Tbs Another hardish cheese, shredded/finely chopped some in mix, some on top
- Herbs/seasonings (Used cumin and white pepper, dash of paprika after finished)
- Drizzle of olive oil in mix and on top at end
- Baguette sliced and toasted to serve (or crackers, chips, etc.)
Directions
- Mix all ingredients apart from bread and add ingredients on top when specified
- Place in ramekin or other heat proof container
- Bake/toast in toaster over about 10 minutes on 350
- Drizzle with oil and serve with crostinis
