Baked Pesto Goat Cheese Dip

• Vegetarian

• Produce

  • 3 Scallions

• Condiments

  • 1/4 cup Your favorite pesto, store bought or homemade

• Baking & Spices

  • 1 pinch Salt and pepper

• Bread & Baked Goods

  • 1 Toufayan scoop-able pita chips, regular or gluten free

• Dairy

  • 6 oz Cream cheese
  • 8 oz Goat cheese, soft

• Liquids

  • 1 14 oz can Artichoke hearts in water

Found on mountainmamacooks.com

Ingredients

• 8 oz soft goat cheese (like chèvre)
• 6 oz cream cheese
• 14 oz can artichoke hearts in water, drained
• 3 scallions chopped
• 1/4 cup your favorite pesto, store bought or homemade
• pinch of salt and pepper
• Toufayan Scoop-able Pita Chips, regular or gluten free

Directions

• Preheat the oven to 350F degrees.
• Place goat cheese and cream cheese in the base of a food processor fitted with the blade. Pulse cheeses until smooth. (This works better if cheese is at room temperature but if youre in a hurry, slightly cold will work just fine too!) Add artichoke hearts and scallions and pulse to chop artichoke hearts. Stir in pesto and season with salt and pepper.
• Transfer dip to an oven proof pan and heat, uncovered, for 15-20 minutes until bubbling at edges and dip is hot all the way through. Top with additional basil leaves if desired and serve with chips.