Artichoke and Leek Goat Cheese Spread: 28 Days of Super Bowl Recipes
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Leeks give a mild onion taste to this bright artichoke and goat cheese spread
  • 1 pound (16 ounces) goat cheese, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 2 medium sized leeks, tender white and green base, cleaned
  • 14-16 ounce can artichoke hearts, drained
  • 1 cup ripe green olives, drained
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon kosher salt & pepper
  • chives
  • In place of the dried herbs, use a tablespoon of your favorite Italian seasoning and reduce the amount of salt and pepper.
  1. Chop, rinse and drain the leeks. Heat 1 tablespoon of olive oil over medium heat in a large skillet and saute the leeks under tender. Remove from heat and allow to cool.
  2. If you have a small mortar and pestle, crush the dried herbs together to release the oils. (Or if you're like me and don't have a small mortar and pestle, use your muddler and a small ramekin to do the same job.)
  3. Roughly chop the olives and artichoke hearts.
  4. In large bowl, cream together the goat and cream cheese. If the cheese is still a little firm, a pastry blender helps do the trick. (This is true with almost anything in the kitchen. If I could drive my car with a pastry blender, I would.)
  5. Fold in the sauteed leeks, artichokes, olives, herbs, lemon juice, salt and pepper into the soft cheese blend until well combined.
  6. Gently spread the cheese mixture in a small springform pan or line a large shallow bowl with plastic wrap and fill.
  7. Cover and refrigerate for at least a few hours and up to a few days ahead of serving time.
  8. Garnish with chives and serve with crackers and crudites
Recipe by sarah sprague at