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Goat Cheese & Artichoke Dip

Goat Cheese & Artichoke Dip


Goat Cheese & Artichoke Dip

This no-bake dip is packed with flavor without feeling too rich or heavy. (Plus, no mayo!) Comes together in about 15 minutes.

Course Appetizer
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 appetizer servings


  • 14 oz can artichoke hearts drained
  • 1 clove garlic sliced
  • 8 oz goat cheese (see note)
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp parsley (see note)
  • 2 Tbsp scallion greens (see note)
  • sea salt
  • cracked pepper
  • 1/2 cup grated parmesan cheese


  1. Add artichoke hearts and garlic to food processor and pulse a few times.

  2. Add goat cheese and process until well combined.

  3. Add lemon juice, olive oil, parsley, scallions, and salt and pepper to taste.

  4. Process until slightly fluffy and creamy, and adjust salt and pepper if needed. Scrape down the sides of the food processor if artichoke pieces are getting stuck there.

  5. To serve, top with a bit more cracked pepper and the grated parmesan cheese. Goes great with either crackers or chips!

Recipe Notes

Goat cheese: What I've found works best is one 4 oz log of plain goat cheese and one 4 oz log of garlic & herb goat cheese. Or you could do both plain or both herbed depending on your preferences.

Parsley: You can use fresh or dried. If using dried, cut down to about 1 tsp. What also works quite well is the chopped frozen parsley you find in the freezer section of your grocer - this is equivalent to fresh so use the full Tbsp.

Scallions: (Also known as green onions) Just use the leafier, green tops of the scallion for this recipe. You can also use chives as a substitute.

Inspired by:

Dr. Axe

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