Goat Cheese, Artichoke,
and Black Olive Dip

Serves 6-8

  • 5 oz. artichoke hearts marinated in olive oil
  • 1/2 cup fresh basil leaves
  • 1/2 cup black olive tapenade (black olive paste)
  • 1 garlic clove
  • 1/2 cup grated Parmigiano-Reggiano
  • 4 oz. fresh chèvre (goat cheese)
  • 1/4 tsp. sea salt
  • 1 tsp. coarsely ground black pepper
  1. Preheat the oven to 375°F.
  2. Combine artichokes, 1/4 cup of the olive oil they’re packed in, basil, black olive tapenade, and garlic in a food processor or blender. Process or blend until smooth.
  3. Fold in the Parmigiano, chèvre, salt, and pepper.
  4. Transfer to a baking dish, cover with foil, and bake until hot, about 30 minutes.
  5. Serve with vegetables or crackers.