This dish is inspired by a dish we had a few months ago in Chicago. We had dinner at one of my favorite restaurants, Uncommon Ground. I don’t love it because it’s organic, local, and sustainable, though it doesn’t hurt. I love it because they have such a variety of food and drinks. The atmosphere is so delightful and warm. If you are in the area, I highly recommend it! Their black bean “cake” (burger) is ridiculously delicious, but the goat cheese dip stole the show. Max and I fondly remember the dip on a regular basis, so I decided to just make it already!
[Side note: Uncommon Ground is not paying me to say any of this stuff, but I wouldn’t be opposed to it or anything… 😉 ]
Now, I have no idea what extra ingredients were in this dip besides the main ingredients listed, so I guessed. Don’t tell me that it had mayonnaise because I do not want to know…but you won’t find that here! Guessing meant one thing: cream cheese. That’s all. At least it couldn’t taste bad, could it?
Another important ingredient is the bread. I used a rosemary bread but any sort of baguette would work incredibly well. Drizzle a bit of olive oil on top and bake it until crisp!
Goat Cheese Dip with Artichokes and Pesto
Inspired by Uncommon Ground
6 oz goat cheese
6 oz cream cheese
1 small jar artichoke hearts
1 1/2 Tbsp of your favorite pesto
Preheat oven to 350 degrees.
In a blender or food processor, mix cream cheese, goat cheese, and artichoke hearts for just a few moments. There should still be chunks of artichoke (if you’d like).
Spread the mix from the blender into a small baking dish. Add your pesto so it incorporates with the rest of the dip. [You can blend your pesto with the rest of the ingredients, but I didn’t want the entire dip to be green]
Bake for 30 minutes until the top is slightly brown.
Serve with your crisp bread and enjoy!