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.