Whipped Goat Cheese & Roasted Artichoke Dip with Lemon, Chives & Pine Nuts

Whipped Goat Cheese & Roasted Artichoke Dip with Lemon, Chives & Pine Nuts

A simple, elegant appetizer that’s bursting with bright Mediterranean flavors. Creamy whipped goat cheese lays the foundation, while tender roasted artichoke hearts layered with lemon, garlic, chives, and toasted pine nuts make it unforgettable.

Ingredients:

• ¾ cup goat cheese

• 1 (14 oz) can or jar of artichoke hearts, drained

• 2 cloves fresh garlic, minced

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons olive oil (plus more for drizzling)

• 2 tablespoons fresh chives, finely chopped

• 1–2 tablespoons pine nuts

• Sea salt, to taste

• Optional: crusty bread, crackers, or endive for serving

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Whip the goat cheese:
   In a mixing bowl (or using a food processor), whip the goat cheese until smooth and fluffy. Spread evenly along the bottom of a shallow serving dish or small baking dish. Set aside.

3. Prepare the artichokes:
   In a small casserole dish, toss the drained artichoke hearts with olive oil, minced garlic, lemon zest, lemon juice, and chopped chives. Give it a good stir so everything is well coated.

4. Bake:
   Transfer the artichoke mixture to the oven and bake for 24 minutes, until the artichokes are soft, golden at the edges, and fragrant.

5. Assemble the dip:
   Spoon the hot artichoke mixture over the bed of whipped goat cheese.

6. Finish:
   Drizzle with a little more olive oil, sprinkle with sea salt, and top with toasted pine nuts.

7. Serve immediately with warm bread, crackers, or fresh veggies. This dish is best enjoyed warm but equally delicious at room temperature!