Artichoke & Goat Cheese Dip

Nick was in the mood for some pumpernickel, so he made us a few loaves. To accompany the bread, we made this fantastic artichoke dip. It's a pretty flavorful and hearty dip that went well with the pumpernickel and also went nicely with some crackers when we ran out of bread. The original recipe can be found here on Food Network. We cut the recipe in half, which ended up being *almost* the perfect amount for one loaf.

Ingredients:

1/2 can artichoke hearts, about 3 should work, drained and cut into large pieces

1/2 lb chevre (plain)

1 tbsp olive oil

1 tsp lemon juice

1/2 tsp lemon zest

1/2 tsp garlic, minced

1/2 bell pepper, roasted and sliced or cut into large chunks

1 tbsp parsley, chopped

1 tbsp chives, chopped

1/2 tbsp basil, chopped

1/4 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes

After giving everything a quick chop, throw everything into the food processor or blender. Mix until everything has combined and it a smooth consistency.