Spinach & Artichoke Dip With Chabichou Du Poitou


1 Chabichou du Poitou, diced, reserve 4-5 pieces

10oz frozen chopped spinach, defrosted and well drained

8oz frozen artichoke hearts, defrosted and roughly chopped

1 4.41 oz container spreadable French goat cheese (Chèvremousse or Chèvre à Tartiner)

1/3 cup mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

coarse salt and freshly ground black pepper, to taste


  1. Heat oven to 350 F, grease a 8×8 casserole dish.
  2. Place all ingredients in a large mixing bowl, stir to combine. Season with salt and pepper.
  3. Pour into casserole dish, top with reserved cheese and bake for 30 minutes, until bubbly and heated through.