Warm Artichoke and Goat Cheese Dip
1 8 oz. package cream cheese, softened
1 can artichokes, drained and chopped
1 tablespoon olive oil
4 plum tomatoes, seeded and diced
3 large cloves garlic, crushed
1 small bunch fresh basil
2 pinches salt
1 pinch pepper
1 4 oz. package goat cheese, crumbled
1/3 cup seasoned bread crumbs
2 tablespoons parmesan cheese
1 tablespoon melted butter
2 teaspoons dried parsley flakes
1) Preheat oven to 375’. You will need a 1 ½ to 2 quart baking dish. Spread cream cheese into the bottom of baking dish. Spread chopped and drained artichokes over cheese. Set aside.
2) In a small sauté pan, heat over medium heat and add olive oil. Add diced tomatoes, cook until soft, about 3 minutes, season with salt and pepper. Add garlic and cook another minute. Add thinly sliced fresh basil and stir to combine. Spread evenly over artichoke layer. Add crumbled goat cheese.
3) In a large measuring cup, melt butter in microwave. Once melted, add bread crumbs and parmesan cheese. Mix well. Sprinkle evenly over the goat cheese layer. Bake for 12-15 minutes. Sprinkle with parsley flakes. Serves 8. Serve with crispy pita chips.
*Try adding cooked chopped shrimp or crab over the tomato/garlic layer....OH BOY!