Baked Artichoke, Goat Cheese & Pesto Dip

Ingredients

• 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

Instructions

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