Hot Spinach Artichoke and Goat Cheese Dip
2 10 oz. pkgs of frozen chopped spinach (or
equivalent fresh, lightly steamed and chopped)
1 6 oz log of creamy goat
cheese
1 tablespoon olive oil
1 diced onion
2 cloves garlic, diced
finely
1 can artichoke hearts,
drained and chopped
½ cup grated goat or
sheep cheese
Thaw or cook the spinach,
drain away all excess fluid.
In a 2 or 3 quart
saucepan, sauté the onion in the olive oil until it just begins to caramelize. Add the garlic and sauté until it is soft.
Add the soft goat cheese
and stir gently over low heat until it begins to soften, then add the spinach
and artichoke hearts, stirring until the vegetables are well coated with the
creamy goat cheese. Spread this mixture into
a shallow baking pan and sprinkle the top with the grated cheese.
Bake at 350 degrees for
about 30 minutes or until the cheese is melted and golden brown. Serve hot.
This dish may be prepared in advance and kept in the refrigerator until
ready to cook. Also freezes well and can
be reheated after cooking.
Serve with chips or
crusty bread.
