Print This Recipe

Roasted Grape, Artichoke and Chevre Dip

I hate to throw anything into the green bin if I can avoid it and grapes are the thing that we seem to throw out the most! It is a reason to not buy them in my mind. Last weekend I had 2 green onion and a bunch of grapes that were looking a little past their prime. I thought about it and everything else is delicious roasted why would grapes be any different? This dip came about to avoid discarding my produce-we think you'll enjoy! The juice that is left over is fabulous tossed into spaghetti sauce.

2 cups (500 mL) red grapes, off the vine

150 g Ontario chevre

1 tbsp (15 mL) olive oil

1/2 cup (125 mL) chopped canned artichoke hearts

1/4 cup (50 mL) chopped green onion

1/2 tsp (2 mL) lemon zest

salt & pepper, to taste

Preheat oven to 450F. Place dry grapes on baking sheet; bake for 20 minutes or until liquid begins to evaporate and grapes are soft. Place chevre into medium bowl. Meanwhile, in small frying pan over medium high heat, add olive oil and sautee artichoke and onions until onions are soft, about 3 minutes. Add to chevre along with lemon zest and mix well. Add warm roasted grapes and salt and pepper to taste, stir well and transfer to serving dish. Serve warm with enerjive Rock Salt CRAVE Quinoa Skinny crackers or baguette pieces.