Baked Artichoke, Goat Cheese & Pesto Dip Recipe | PBS Food

Baked Artichoke, Goat Cheese & Pesto Dip

Served this dip with olive oil crostini at your next party or gathering.



  • 2 cups Fresh Basil Leaves
  • 1/3 cup Toasted Walnuts
  • 1/2 cup Parmesan Cheese
  • 1 teaspoon Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 cup Extra Virgin Olive Oil
  • 1 lb. Goat Cheese
  • 1 lb. Neufchatel cream cheese
  • 1 cup Pesto
  • 1 cup half-n-half
  • 2 lbs. Artichoke Hearts Quartered


  1. Combine basil leaves, walnuts, parmesan cheese, black pepper, salt, and olive oil in a food processor and blend until smooth to make the "pesto" referenced in the fourth step.
  2. Soften goat cheese and neufchatel cheese to room temperature.
  3. Put goat cheese and neufchatel in a food processor and blend until smooth, no lumps.
  4. Add pesto, half-n-half, artichoke hearts and pulse until combined evenly.
  5. Season with salt and pepper to taste as necessary.
  6. Pour into an oven-proof casserole dish and top with grated parmesan cheese.
  7. Bake at 350° F for 10-12 minutes or until top becomes golden brown.
  8. Serve with olive oil crostini or your favorite crispy bread or crackers.
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