This recipe is a hit at holiday gatherings! Sure, we all love our Christmas cookies and other sweets, but you definitely need some creamy savory goodness to balance out all that sugar!

This dish comes together very easily and can be customized in many ways. I recently added cooked salmon to give it an extra boost of protein, and it was so tasty! Bacon would make a great addition as well, or you can add a pinch of chili flakes if you prefer a spicy kick. Serve with crackers, baguette slices, chips, or fresh veggies. I recommend Mary’s Gone Crackers because of the clean ingredients and savory crunchiness!

Ingredients:

· Goat Cheese - 2 large logs

· 8oz Cream Cheese

· 5oz fresh Spinach

· 14oz canned Artichoke Hearts

· 1/4 cup Parmesan

· 1/4 cup Mozzarella

· 1 Tbsp Garlic Powder

· 2 tsp Onion Powder

· 2 tsp Parsley

· 2 tsp Chives

· 1 tsp Salt

· Truffle Seasoning (optional)

Directions:

1. Soften Goat Cheese & Cream Cheese in large bowl (microwave on low for 30 seconds to 1 minute, until smooth and easy to stir together).

2. In a small skillet, lightly cook the spinach over low heat until wilted and moisture has evaporated.

3. Drain the artichokes and chop into small pieces.

4. Preheat oven to 375F. Grease an 8x8” baking pan, or any pan of similar size.

5. Stir Goat Cheese & Cream Cheese together until smoothly blended, then add all of the seasonings and stir until thoroughly mixed.

6. Stir in the Spinach, Artichokes, and Parmesan

7. Transfer the dip to the baking dish and smooth with a spatula until evenly distributed.

8. Bake for 25 minutes, then add the mozzarella cheese and continue baking until it’s bubbling and the top is turning golden.

9. Serve hot with crostini, crackers, or veggies.

*If you are traveling with this dish, you can bake it directly in an oven-safe slow cooker crock (without the lid) before transferring it to the crockpot for transporting.