Artichoke-Goat Cheese and Pesto Dip with Pita Chips
- 2-3 cups
Ingredients:
Pesto Sauce
1 bunch fresh basil, stems roughly cut off
1 bunch fresh parsley, stems roughly cut off
½ cup pine nuts, roasted light brown
2 tablespoons fresh garlic, peeled, rough chopped
½ cup Romano or Parmesan cheese, grated
1 lemon, juiced
¼ cup pure olive oil
¼ cup extra virgin olive oil
To taste: cracked black pepper
To taste: sea salt
Artichoke-Goat Cheese and Pesto Dip
1 package pocket pita bread (cut into 6 triangles and break each into 2 pieces)
¼ cup extra virgin olive oil
1 12-ounce can artichokes
3 tablespoons lemon juice
4 ounces cream cheese, room temperature
4 ounces goat cheese, room temperature
½ cup prepared pesto
2 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon sea salt, plus more, if needed
Instructions:
Pesto Sauce
Place the first six ingredients in a food processor. Pulse to chop fine. Turn food processor to the “on” position and drizzle oils into mixture to make a smooth sauce. Season with salt and pepper.
Artichoke-Goat Cheese and Pesto Dip
Preheat oven to 350 degrees F.
Spread pita triangles on a sheet tray. Brush lightly with half the olive oil. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
Drain artichokes well and pat dry. Heat a sauté pan and add the remaining olive oil. Caramelize the artichokes all over in the hot oil. Then remove from pan, pat dry with paper towel and rough chop. Place lemon juice, cream cheese, goat cheese and prepared pesto into a food processor and pulse until smooth; then add garlic, cumin and salt, blending well. Fold the caramelized and chopped artichokes into the mixture, or place on top in center of the dip. Reserve any leftover pesto and store in a sealed container in refrigerator.