Combine basil leaves, walnuts, parmesan cheese, black pepper, salt, and olive oil in a food processor and blend until smooth to make the "pesto" referenced in the fourth step.
Soften goat cheese and neufchatel cheese to room temperature.
Put goat cheese and neufchatel in a food processor and blend until smooth, no lumps.
Add pesto, half-n-half, artichoke hearts and pulse until combined evenly.
Season with salt and pepper to taste as necessary.
Pour into an oven-proof casserole dish and top with grated parmesan cheese.
Bake at 350° F for 10-12 minutes or until top becomes golden brown.
Serve with olive oil crostini or your favorite crispy bread or crackers.
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