Spinach, Tomato, Artichoke, and Goat Cheese Dip!!

After dining recently at English Pub in Chicago, I wanted to make something like their tasty Spinach, Artichoke, and Goat Cheese Dip.

I chopped two cloves of garlic, a small local ripe tomato (from Mayneland Farm in Naperville, IL), and a jar of artichoke hearts. I sauteed them lightly in olive oil and then added 1/3 bag of baby spinach leaves. I added a few shakes of red pepper flakes to add a bit of fire (not much, just a bit).

After about 10 minutes of cooking, I added a container of grocery-size crumbled goat cheese and let the mix blend a few minutes longer. To top it off, I sprinkled on just a bit of parmesan cheese.

I served the mix atop grilled French bread. The dish holds up well with a Pinto Grigio or a Sauvignon Blanc. Don't be fooled by looks, this tastes wonderful!!