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Dip: Director's Dip




Source of Recipe


Southern Living Magazine


List of Ingredients




2 (6 oz.) jars marinated artichoke hearts
11-oz. log goat cheese
4 oz. cream cheese, softened
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese, divided
1/2 cup toasted, chopped pecans
2 green onions, chopped
1 1/2 Tblsp dried Italian seasoning
3/4 cup soft, whole-wheat bread crumbs
1 Tblsp butter or margarine, melted
Fresh oregano sprigs and chives for garnish
Bagel chips


Recipe



1. Heat oven to 350 F.

2. Drain artichoke hearts well; chop. Combine goat cheese, cream cheese, mayonnaise and 1/4 cup Parmesan cheese in a mixing bowl; beat at low speed with an electric mixer until smooth. Stir in artichokes, pecans, green onions and Italian seasoning.

3. Spoon into an ungreased shallow 1 1/2-quart baking dish.

4. Combine remaining 1/4 cup Parmesan cheese, bread crumbs and melted butter; toss gently. Sprinkle over dip.

5. Bake, uncovered, at 350 F for 20 minutes or until dip is thoroughly heated and topping is browned. Garnish, if desired. Serve hot with bagel chips.

YIELD: 4 1/2 Cups