Our dear friends Les and Kevin had a cocktail party Friday evening, and I volunteered to bring a little something to eat. Hmm ... I could bring some Pesto from all the basil that I just picked up from the farmers market. I could bring my asparagus and goat cheese tart which I conveniently have all the ingredients for. But after consulting about what all was being served, I searched the pantry and decided to make artichoke dip. Well, about one hour before the gathering started, I set out all of my ingredients. Hmm ... something is missing ... %4u*7! No cream cheese! I rushed to the fridge. I searched the shelves and settled for goat cheese. Who doesn't love goat cheese? I mixed the ingredients, added a bit of the gc and thought "By George - I think we have found something here!"
And one never knows when you take something to a party how well it will go over. After all, I had just started throwing ingredients into a giant bowl until I thought it tasted "just right". I know I enjoyed it. It was best described as a creamy- cheesy- garlicky - spinach and artichoke- with a hint of celery seed goodness. And I am not afraid to admit I used my finger to get every last bit out of the mixing bowl after I had dropped the mix into the oven! I baked my concoction in my FAVORITE Tom Hubbel casserole dish, sliced a baguette from Whole Foods, through a few garlic Melba toasts on the side, took the molten goodness straight form the oven and out the door we went.
And you may reach artist Tom Hubbell at 6310 Binney St, Omaha NE 68014. His phone # is 551-5587! You will LOVE his work! We have loads of it! OK - we are addicted to it!
Well, the good news is, the dip was a hit. Everyone asked what was in the dip. The bad news ... I really didn't have a recipe. One more cocktail and I may have dumped the memory of how I made this forever.
Fortunately, on Saturday evening, I whipped up another batch, taking notes as I went, and to the BEST of my abilities here is the recipe ... Here is my test kitchen!
Carrie's Artichoke Dip
- 13.75 oz of artichoke hearts - drain and squeeze dry in paper towel
- 3/4 cup lite sour cream
- 3/4 cup real mayo
- 1 cup fresh finely grated Parmesan Reggiano cheese
- 10 oz goat cheese
- 1 TBSP lemon juice
Blend together with fork until creamy and smooth. Add:
- 3/4 tsp celery seed
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
Blend into mix. Add:
- 1/2 box frozen spinach -thaw, drain, squeeze dry in paper towel and chop
Stir all together and place into greased baking dish. Cover and bake @ 350 for 20 - 25 minutes.
Uncover baking dish and bake an additional 10 minutes May need to broil to brown top as desired
Serve with garlic Melba toasts or fresh baguette.