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I made this over the summer and you have to be a goat cheese and artichoke lover to enjoy this dip. I really enjoyed it, but others felt the goat cheese was too strong, it also didn’t help they aren’t a fan of goat cheese!

Goat Cheese and Artichoke Dip

(Adapted from the meaning of pie)


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8 ounces cream cheese, softened

1 (14-ounce) can artichoke hearts, thoroughly drained and squeezed with paper towels

1 to 2 garlic cloves, minced

5 ounces (give or take) of goat cheese, softened

½ cup shredded parmesan cheese

Dash of cayenne pepper

Dash of cracked black pepper


Let the cheeses soften a bit and then mix them all together thoroughly, along with the garlic and the peppers, using a fork or an electric mixer.


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Squeeze the artichokes with paper towels until you have gotten most of the liquid out of them. You will be surprised at how much water artichokes are holding even after you have drained them. Chop them up coarsely and then add them to the cheese mixture. Gently fold in the artichokes.


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Place the mixture into an oven-proof dish. I used an 8-½ inch round shallow baking dish, but you could easily use 2 smaller ramekins or some other dish. Bake at 350 degrees for 25 to 30 minutes until it is hot and a little browned on top. Remove from the oven and serve.

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