Artichoke Dip

By annekeeney

Ingredients

• 2 (6 oz) jars marinated artichoke hearts
• 1 (11 oz) log goat cheese
• 4 oz. cream cheese, softened
• 3/4 c. mayonnaise
• 1/2 c. grated Parmesan cheese, divided
• 1/2 c. toasted, chopped pecans, divided
• 2 green onions, chopped
• 1 1/2 T all-purpose flour
• 2 t. Italian Seasoning
• 3/4 c. soft whole wheat breadcrumbs
• 1 T. butter, melted

Preparation

Step 1

Drain artichoke hearts well; chop. Combine goat cheese, cream cheese, mayonnaise, and 1/4 c. Parmesan cheese in a mixing bowl; beat at low speed of an electric mixer until smooth. Stir in artichokes, pecans, green onions, flour, and Italian seasoning. Spoon in an ungreased shallow 1 1/2 quart casserole.

Combine remaining 1/4 c. Parmesan cheese, breadcrumbs. and melted butter; toss gently. Sprinkle over dip.

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