Baked Pesto Goat Cheese Dip

  • Yield: 8 servings 1x


  • 8 oz soft goat cheese (like chèvre)
  • 6 oz cream cheese
  • 14 oz can artichoke hearts in water, drained
  • 3 scallions chopped
  • 1/4 cup your favorite pesto, store bought or homemade
  • pinch of salt and pepper
  • Toufayan Scoop-able Pita Chips, regular or gluten free


  1. Preheat the oven to 350F degrees.
  2. Place goat cheese and cream cheese in the base of a food processor fitted with the blade. Pulse cheeses until smooth. (This works better if cheese is at room temperature but if you’re in a hurry, slightly cold will work just fine too!) Add artichoke hearts and scallions and pulse to chop artichoke hearts. Stir in pesto and season with salt and pepper.
  3. Transfer dip to an oven proof pan and heat, uncovered, for 15-20 minutes until bubbling at edges and dip is hot all the way through. Top with additional basil leaves if desired and serve with chips.