This is a recipe I made for the Super Bowl party I hosted this year.
Yes, I realize the Super Bowl was 2 months ago.
It’s a recipe for a hot artichoke and goat cheese dip.
Yes, I realize it is not vegan. Allow me to digress a bit to explain why you’ll be seeing some vegetarian (but not vegan) recipes for a little bit here.
The Super Bowl kicked off not long after a harsh diagnosis of cancer for my best kitty buddy, Goose. He’d been sick for a couple months at that point, and would die 6 weeks later. (Sorry to harsh your mellow… it definitely harshed mine). The daily medical care and feeding (and eventually, the loss of my buddy) have taken their toll on me emotionally. Dairy (and believe it or not, eggs) have found their way back into my diet… for now. I’m sorry, my cow and hen friends. I can only take so much. So things will be vegetarian around here for a little while, at least.
This dip is an attempt at a recreation of a fantastic rendition from Mas Tapas restaurant in Charlottesville, Virginia. It’s not spot-on; I suspect theirs might actually be healthier than this one. But I won’t lie – I ate the leftovers of this dip every day for a week!
If you’d have told me I’d like goat cheese, I’d have told you you’re crazy. Turns out, it’s pretty darn tasty.
Hot Artichoke & Goat Cheese Dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake appetizer vegetarian artichoke goat cheese
Ingredients (12 servings)
- 1 can artichoke hearts
- 1 1/2 cups chopped onions
- 1 large garlic clove, minced
- 1/2 cup Vegenaise or mayo
- 8 ounces cream cheese, softened
- 1/3 cup shredded parmesan cheese
- 6 ounces goat cheese, softened
1. Preheat oven to 350F.
2. In food processor, combine onions, garlic, mayo, cream cheese, parmesan cheese and goat cheese.
3. Blend, and slowly add in the artichoke hearts (to leave some texture).
4. Spoon into a casserole dish.
5. Bake dip uncovered for 30 minutes.
6. Serve hot with bread, crackers, bruschetta, tortilla chips, or veggies.