Saturday, February 1, 2014

Spinach Artichoke Goat Cheese Spread

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.

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