- 1 14-ounce can water-packed artichoke hearts, drained, or 10 ounces frozen artichoke hearts
- 1½ cups chopped onions
- 1 large garlic clove, minced
- ½ cup mayonnaise
- 8 ounces cream cheese, softened
- 2/3 cup grated Parmesan cheese
- 6 ounces soft goat cheese
- Crackers, bruschetta, or Homemade Tortilla chips
- In a food processor, combine the artichoke hearts, onions, garlic, mayonnaise, cream cheese, Parmesan cheese, and goat cheese. Blend the ingredients, leaving some texture in the dip. Spoon the dip into a 7- or 8-inch casserole dish. (At this point you can refrigerate the dip, covered, for up to 2 days if you like.)
- Preheat the oven to 350°.
- Bake the dip, uncovered, for 30 minutes or until it is browned on top. Serve it hot with crackers, bruschetta, or chips.
- Variation: Try using this dip as a tart filling. Spread the uncooked mixture about ¾ inch thick on a prebaked pie shell, then top with chopped olives and parsley. Bake the tart for 10 minutes at 350°, and serve it hot.