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Goat Cheese Dip with Spinach, Sundried Tomatoes & Artichokes
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
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- ½ cup onions chopped
- 1 teaspoon garlic minced
- 1 cup packed fresh spinach leaves
- ¼ cup sun-dried tomatoes chopped
- ¼ cup marinated artichokes washed and then chopped
- 4 oz Joan of Arc® Goat Cheese Traditional
- ¼ cup shredded mozzarella cheese
- ½ cup Mexican blend Cheese
- ¼ teaspoon dry parsley flakes optional, for garnishing
Instructions
- 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
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