Goat Cheese and Artichoke Dip

I love artichokes. I love artichoke dips.

So any combination I can come up with makes me quite happy. Of course there is the version with green chilies and mayonnaise that is really fantastic. Do you know that one? I tend to assume that it has made the rounds already, but I would be thrilled to have an excuse to post that one, as well.

This one is different in that it is all cheeses and artichokes and practically nothing else except garlic and a little seasoning. It bakes briefly. Any leftovers can be reheated easily in the microwave.

Having made it several times, I am also fantasizing about using it as a filling for chicken. You may see this one appear again sooner or later in another incarnation.

Goat Cheese and Artichoke Dip
Recipe type: appetizer
Prep time:
Cook time:
Total time:
Serves: 8
A great party dip!
  • 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
  1. 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.
  2. 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.
  3. 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.

This is still wonderful when it is cooled to room temperature. It is also one of those dishes that when served right out of the oven will scorch the roof of your mouth so proceed with caution. I have served it with Carr’s water crackers and it is also fantastic with sea salt seasoned pita chips.


The drawing on the left was done by Lily a few weeks ago when she was waxing poetic about her love of artichokes. This is a genetic issue, apparently. But imagine the bliss of an “airplane rocket thingy” that served only atechoks. Heaven.

And, finally, I used a wonderful goat cheese for this recipe made by Paula Lambert of The Mozzarella Company. The Mozzarella Company makes cheese in the traditional manner, by hand. They have an extensive line of cheese and all are worth sampling. Furthermore, this company was started by a Dallas woman who has a passion for cheese and for artisanal foods made with care and attention. If you are a cheese lover, it is worth looking into this company that supplies cheese to some of the most notable chefs in Dallas. If you are an entrepreneur of any kind, and particularly a food entrepreneur, it is worth looking into The Mozzarella Company and Paula Lambert because she is a shining example of what passion, hard work, and dedication to doing things in a traditional manner can yield. Read this article by Annabelle Massey Helber for more personal view of the lady behind this company, and the processes she employs to bring her cheese to market. My favorite quote from the article is one in which Lambert describes the careful handling of her Banca Biance cheese wherein she rinses the cheese daily with white wine as it ages. She says, “Shoot! What kind of machine could ever do that?” Indeed. Try her cheeses because they are great. And, as a penny pincher I will say that this artisanal product does not cost much more than generic goat cheeses, and since you are only using roughly a third of a pound, it is not a very expensive ingredient. I bought mine at the new Simon David on Inwood but The Mozzarella Company has a website for placing orders, and even a Cheese of the Month Club which I may have to look into more closely.

  1. Wow. This looks fantastic. I love artichoke dip and I love goat cheese. What a great idea to pair them together. I cannot wait to give this a try. It’s definitely going on the “make” list for New Year’s Eve!

    Also, I have not heard about the version with green chilies. And I love green chilies! It’s entirely possible that I love almost everything. But anyway – I’m all for you posting the recipe! :-)

    Thanks for sharing!

  2. I’ve made several of your recipes and have loved all of them. Can you post the artichoke and green chiles dip recipe? I might give this one a try for a party this weekend but the one with green chiles sounds great too.


  3. goat. cheese. dip. Brilliant idea! Thanks for the recipe, and just in time for all of the holiday entertaining, buffets, and so on. I’m sure it will become a staple around here.

  4. Susan…here goes….don’t blink…Recipe: 1 can of quartered hearts, chopped and drained and squeezed. 1 cup shredded parmesan, 1/2 cup mayo. 1-4oz. can green chilies (not drained). Mix. 350 for 25 to 30 til bubbly and slightly browned. Viola!

    Much like the RoTel Velveeta Cheese dip that we all love, I thought everyone had this recipe. My bad. I’m glad you asked. I can’t guarantee I won’t do an actual post on it later, though. It is hard to pass up something this easy and fast.

    Thanks for your sweet comment.

  5. Loving that Texas cheese!!! I have heard many wonderful things about this company – thanks for all the info and personal recommendation! Awesome ingredients make awesome dishes! Would love a bit of that!

  6. Thanks Kelly – I will try to goat cheese one for my party and will save the green chilies one for later this month when we have the family in and need something fast.

  7. Gorgeous photos! I love the ingredient list for this dip – it sounds so rich and decadent. And in my opinion, goat cheese makes everything better! I think I may use this for a nice light lunch around Christmas time.

  8. I doubled this recipe and put it in a crock pot on low to leave out for a group to eat. It worked really well and was delicious! I was also able to mix up the ingredients the night before and store it in the fridge which made the preparation very easy. Thanks for the great recipe.
    I love Lily’s artichoke plane!

  9. I saw this recipe on food gawker. Made it the other night for book club – it was a hit! Making it again tonight for the Auburn national championship game. Thanks!

  10. Made this for Superbowl party today. It tasted wonderful pre-baking, I can’t wait til it comes out of the oven! Thanks for the recipe:)

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  14. Kelly…I was working on my Pinterest Board when I thought I would add something of your Meaning of Pie on there and typed in the words on Facebook, it came up but the page would not come up, so you did follow through with what you said you were! Good for you! I have noticed myself changes in the way my FB pages are viewed and they have made it less interesting for me to Share. I have felt I needed to delete some pages. Haven’t quite decided what to do yet.
    No matter what, my favorite Texas cook, still has her website…Thank you!!! I don’t know what I would do if I could not jump on your Website and search for something to do with an ingredient! I am waiting to buy the book when you write one! Heck, no one bought my book when I published in April of 2010, I know yours would sell!

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  18. Can you add spinach to this? I don’t want it to be dry, should I then add more of the other ingredients?

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  20. Courtney
    December 20, 2010 at 4:44 pm
    I doubled this recipe and put it in a crock pot on low to leave out for a group to eat. It worked really well and was delicious! I was also able to mix up the ingredients the night before and store it in the fridge which made the preparation very easy. Thanks for the great recipe.
    I love Lily’s artichoke plane!

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