Spinach & Artichoke Dip with Chabichou du Poitou

Ingredients

• 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

Directions

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.