Here’s my guilty pleasure: artichoke dip. Warm. Cold. On crackers. On bread. No matter how you serve it up, I can eat it by the spoonful. It’s usually the first thing that I’ll go for if it’s being served at a party. My niece recently turned 1 and my brother asked me to bring something that was ‘Food n’ Focus’ style. So I instantly thought of artichoke dip…with a twist. Goat cheese. LOVE goat cheese. I had recently received a few wedges of Beemster Goat Cheese to try and this would be the perfect application. Goat cheese offers a smooth, creamy texture and a very distinct flavor. I’ve never come across a goat cheese that I didn’t like.
Start by whipping the room temperature cream cheese in a bowl with a hand mixer. You’ll want to be sure that the cream cheese is room temperature otherwise it will not blend with the other ingredients properly. Add in the mayo and continue to mix until well blended.
By hand, mix in the artichokes, goat cheese, hot sauce, Worcestershire sauce, salt & pepper. Stir until the ingredients are combined and then pour them into a large pie plate. Bake at 350° for 30 minutes, until it starts to brown and is bubbly. Serve immediately with crostini and crackers. I also topped the serving bowl with diced, roasted red peppers.
So do you want to win a Beemster Cheese prize pack?