A creamy, tangy and hearty Dip made with Joan of Arc® Goat Cheese, Sun-dried Tomatoes, Spinach and Artichokes. Serve with crackers or as part of cheese board
In a pan heat oil and butter and then add onions and cook until brown stirring occasionally.
Then add minced garlic and cook for a minute and then add the spinach, sun-dried tomatoes and artichokes, salt and pepper. Mix well.
Cook till spinach is wilted and then take it off the flame.
Once its cooled off a bit add about 3 oz goat cheese (leaving some for topping later), mozzarella and ¼ cup of Mexican blend cheese. Mix well.
Transfer to a baking dish in which you want to serve this dip. Top it with remaining ¼ cup of Mexican blend cheese, few sun-dried tomatoes and some goat cheese.
Cover and Refrigerate until you want to serve.
Just when you want to serve, Bake in a 350F preheated oven for 20-25 mins or until the cheese has melted
Garnish with some parsley and finely chopped spinach