Goat Cheese and Roasted Artichoke Dip

This recipe is part of a paid partnership with Reese Specialty Foods and Wellington Crackers. As always, all thoughts and opinions are all my own. Thank you for supporting the brands that make Gathered At My Table possible!

Happy Monday from me and a brand new savory recipe here on the blog! A few weeks ago, I took a poll on Instagram to see if you guys would be interested in the very occasional, non-baked good recipe making an appearance on the blog and the answer was a resounding YES (like 100% yes responses). I hear you! When sharing savory recipes with you, I definitely like to stick the category that I like to call “fun food”. Fun food includes any party food (tiny tapas, appetizers, etc), anything I can dip bread or crackers into (like today’s goat cheese and roasted artichoke dip), a collection of meats and cheeses artfully arranged on a board (like this mediterranean snack board or this classic charcuterie board), and of course, cocktails. And this goat cheese and roasted artichoke dip that I created with Reese Specialty Foods and Wellington Crackers is most-definitely a very fun food.

The inspiration for this dip came from where all good inspiration comes from…TikTok. Remember that baked feta pasta dish that everyone made in February? I thought it a version of it could make a really great dip and turns out, I was right. To make this dip, grape tomatoes and artichoke hearts get roasted alongside garlic and olive oil until they are blistered and soft. Then goat cheese, cream cheese, sour cream, parmesan or asiago, and a handful of herbs are mixed until smooth, half of the tomatoes and artichoke hearts are stirred in, and the whole thing is baked until hot and bubbly. Top with all the leftover tomatoes and artichokes and serve with Wellington Crackers and white wine and you have yourself a very fun food.

The best thing about this recipe is its versatility. It can easily be tweaked to fit the ingredients that you have on hand. Sour cream can be subbed with plain yogurt or even ricotta cheese. You can use a sampling of any soft herbs that you like—parsley, basil, oregano, thyme. The asiago cheese can be switched out for parm, and you can even add mix-ins like lump crab meat, handfuls of spinach, or roasted mushrooms. And, in case you were wondering, the leftover dip also makes a great last-minute pasta sauce.

Yield: serves 6-8

Author: Anna Ramiz

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Goat Cheese and Roasted Artichoke Dip

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A creamy, cheesy dip filled with oven roasted artichokes and tomatoes featuring Reese Specialty Foods and Wellington Crackers.

Ingredients

• 10 oz grape tomatoes
• 1 can (13.5 oz)Reese Artichoke Hearts, drained
• 3 tbsp olive oil
• 2 tsp kosher salt, divided
• 3 cloves of garlic, with the skins still on
• 8 oz softened cream cheese
• 4 oz goat cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup grated asiago cheese, plus more for sprinkling
• 1 tbsp fresh basil, roughly chopped
• Freshly ground black pepper
• 2 boxes Wellington Assorted Crackers, for serving

Instructions

1. Preheat the oven to 425° F.
2. Place grape tomatoes, artichoke hearts, and garlic cloves in a baking dish and drizzle with olive oil. Sprinkle with 1 tsp salt and stir to combine. Roast for 30-35 minutes, until tomatoes are blistered and garlic is soft and caramelized. Set aside and decrease oven temperature to 400° F.
3. In the bowl of a food processor combine cream cheese, goat cheese, sour cream, mayonnaise, grated asiago, basil, black pepper, and the remaining teaspoon of salt. Squeeze roasted garlic from its skins and add to the food processor.
4. Pulse for 1-2 minutes, until everything is well-combined and cheeses are smooth.
5. Scoop the dip into ramekins or a baking dish and top with more grated asiago cheese. Bake for 10-15 minutes, until golden brown and the edges are bubbling. Spoon roasted tomatoes and artichokes over the top and serve immediately.

Notes:

The best thing about this recipe is its versatility. Don't have sour cream? Sub plain yogurt or even ricotta cheese. Use parsley, oregano, or even rosemary in place of the basil. Stir in a bunch of lump crab meat or lobster or a few handfuls of spinach. This dip is endlessly adaptable and can be made with whatever you have on hand.

Similar Recipes

Fall Mediterranean Snacking Board

Holiday Charcuterie Board How-To

Mediterranean Month: Homemade Pitas

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My Favorite Thanksgiving Recipes

Forget the turkey and stuffing! Leave the mashed potatoes to someone else! I’m sharing some of my very favorite appetizers, breads, desserts, and cocktails to add a creative touch to your Thanksgiving dinner. These are perfect if you’re searching for a dish to bring to a friend’s house or just looking for something fun to bake at home.

Appetizers

a fall mediterranean snacking board

holiday charcuterie board how-to

What is a holiday celebration without a good charcuterie board? Simple and stunning, they are always a crowd-pleaser whether you’re sharing with friends or just having dinner for one.

Fall Mediterranean Snacking Board: The best part of this board is the dips. So. Many. Dips. Paired with pita for scooping, a few fun cheeses, and fruit to round the whole thing out.

A Holiday Charcuterie Board How-To: A step-by-step guide (map included) for building your own, very classic charcuterie and cheese plate with lots of tips on how to customize and make it your very own.

Breads

focaccia

my favorite everyday challah

spiced scallion semolina bread

briolata: sicilian-style sausage bread

Focaccia: I will never ever get tired of telling you to make focaccia. This is the easiest (and most delicious) bread in the world. Stir it together before you go to bed, wake up, stretch it out, let it rest, and bake it. That’s it.

My Everyday Challah: Challah is a great complement to any meal and the fun braiding is sure to impress everyone at your table. It can be made in one day, can be topped with all sorts of fun things, and is exceptionally delicious leftover, toasted with lots of butter.

Spiced Scallion Semolina Bread: This is also a same-day bread, filled with caramelized scallions and toasted spices. Leave the stuffing at home and bring this bread instead.

Briolata: There is nothing that says “holidays” to me like Briolata. It is the most famous family recipe and it’s been a part of every family gathering I can remember. A thick, Italian bread dough is filled with roasted garlic, Italian sausage, and lots of freshly-cracked black pepper.

Desserts

roasted squash pie

buckwheat and black plum crumble

french apple torte

hawaij snickerdoodles

Roasted Squash Pie with Brown Sugar Cinnamon Bavarian Cream and Candied Pecans: This is the fancy version of your traditional pumpkin pie. Roasted squash subbed for pumpkin, a cinnamon-y Bavarian cream takes the place of whipped cream, and the whole thing gets topped with candied pecans. If you want to show off your baking skills, this one is for you!

Buckwheat and Black Plum Crumble: This is your very easy, very high reward Thanksgiving dessert. Make a big batch of crumble topping and sub the plums for any fruit you have laying around. Bake the whole thing until bubbly and serve with lots of vanilla ice cream.

French Apple Torte: If you aren’t interested in pie, may I persuade you with cake. This torte is very light, very easy, and the apples on top give it a very fancy feel. 10/10 would recommend.

Hawaij Snickerdoodles: These are for those people who put their Christmas tree up on November 1st. The Hawaij spice has a very autumnal feel that can easily transition into Christmas if that feels like you. And cookies are always a crowd pleaser.

Drinks

pomegranate sage french 75

lavender hot chocolate

Pomegranate Sage French 75: This cocktail has bright, fruity flavors, earthy herbal components, gin, and Champagne. What more do we need? It’s a drink that can take from Thanksgiving all the way into the New Year.

Lavender Hot Chocolate: My favorite hot chocolate is thick and rich, made on the stove top with lots of homemade whipped cream. This one has lavender buds steeped into it for a fun and floral flavor and feels like being wrapped in a big warm blanket.

Fall Mediterranean Snacking Board

Let’s talk about one of my favorite food groups- breads with dips, a.k.a. snacking boards. There is nothing better than a good carb used as a vessel for scooping some salty, yogurty dip and that is a statement that I will always stand behind. Snacking boards have been a hot topic for the last few years because they can be ultra-pretty and can make you feel a bit like Martha Stewart when you make one. For me, they are the color by numbers of the food world and I’m personally very into that.

The inspiration for this particular board came after a long wait to early vote. About 2 weeks ago, when early voting opened in Florida, Martin and I headed to the library one afternoon to stand in line and vote. I finished a few minutes before Martin so I meandered over to the cookbook section, just to make sure I didn’t miss anything new or interesting and I’m so glad that I did. There, gleaming at me from those metal library shelves, was a copy of Falastin by Sami Tamimi, a book I’ve been eager to get my hands on since it’s release in this past spring. Sami Tamimi is a fairly well-known chef, largely in part because of his work with my very favorite guy, Yotam Ottolenghi. Falastin, which shares food and stories from his childhood in Palestine, is Tamimi’s first book without Ottolenghi and it is an absolute joy. In the five minute car ride home, Martin and I tagged at least ten recipes we couldn’t wait to try, the first being butternut squash m’tabbal, a butternut squash and eggplant dip that made it’s appearance on this board (and then on breakfast sandwiches, quesadillas, and scrambled eggs everyday after). I built a Mediterranean-esque board centered around that particular recipe, heavy on the dips and pitas with a few cheeses, some fruit and a little salty meat for good measure. I’ll break down this board for you and I also have a slightly more traditional charcuterie and cheese how-to post here, if you are interested, but the beauty of a good snack board is making it your own. Take some notes and then trust your self and give it a whirl!

butternut squash and eggplant dip from “falastin” by

olive tapenade

a fall mediterranean snacking board

dips: The most important part of this board, you want a varied assortment. I used ______ as my centerpiece, and added to it a very traditional hummus drizzling with olive oil and sprinkled with za’atar and a salty olive tapenade (recipe below). A bright, herby yogurt dip or a smoky muhamarra would also go really well here.

breads: Pita, pita, pita! I skipped the crackers for this board and went straight for bread. Naan, focaccia, and even baguette slices would be great vessels for scooping all of those dips.

cheese: Since the focus of this board wasn’t exactly on the cheese, I only chose two: a sheep’s milk Israeli feta, which was really great sprinkled on top of dip-laden pita wedges, and a goat milk gouda.

meat: I almost skipped the meat entirely, and you definitely could and go full vegetarian, but I love a good salty meat and I couldn’t help myself. I just added a few slices of prosciutto, which ended up pairing excellently with the goat gouda and apple slices.

fruit: I used a combination of fresh and dried fruit here. Grapes, blackberries, apples, and dates for snacking and pomegranate wedges and dried persimmons for aesthetic appeal.

salty snacks: This category encompasses things likes olives and pickles and nuts. I already had an olive tapenade on the board so I didn’t add any extra snacking olives. Instead, I sliced a few Persian cucumbers and tossed them with salt, dill, red pepper, a pinch of sugar, and apple cider vinegar and created my own crunchy quick pickle. (I essentially followed this recipe from Bon Appetit, with just a few creative liberties.) I also added some pistachios for creaminess and crunch.

Olive Tapenade

makes about 1 1/2 cups

a few years ago, my aunt took me to the South of France for ten days to celebrate our birthdays. we ate confit duck legs at 11 am with sauternes, we strolled through cobblestone streets snacking on croissants, and we spent afternoons on the rooftop terrace of our AirBnB eating cheese. it was magical. we also spent an afternoon in a culinary class with my friend Gilles where we made grand aioli and olive tapenade and ate in the middle of his garden. this is a little riff on Gilles’ olive tapenade and it’s the easiest and most delicious recipe I’ve made.

Ingredients

200 g green and black olive, pitted

20 grams pistachios

a handful of fresh basil

2 tsp capers

50 grams olive oil

50 grams oil-packed tuna

Procedure

1. Combine everything except the olive oil in the bowl of a food processor and pulse until everything is broken down into small, coarse pieces.

2. Drizzle in olive oil and pulse a few more times until everything is combined. Taste and add salt and pepper if needed.

3. Serve drizzled with more olive oil and lots of pita.