Goat Cheese Artichoke Dip
  • 2 cans artichoke hearts, drained and rinsed
  • 12 ounces high quality goat cheese
  • ¼ cup FRESHLY grated Parmigiano-Reggiano
  • 3 tablespoons flat leaf parsley, chopped
  • 2 teaspoons dijon mustard
  • 2 teaspoons capers, rinsed
  • 1 teaspoon lemon zest (plus more to taste)
  • ground black pepper, to taste
  1. In a food processor or blender, combine the rinsed artichoke hearts, goat cheese, freshly grated Parmigiano-Reggiano, chopped flat leaf parsley, dijon mustard, rinsed capers, lemon zest, and a few grinds of fresh black pepper. Pulse until combined. Taste and adjust seasonings as needed. Serve in a bowl garnished with some parsley leaves, and enjoy on pita chips, pita bread, or with veggies like carrots, celery, radishes, or cucumber.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/03/21/goat-cheese-artichoke-dip/