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.
![](http://www.carriehuber.com/uploaded_images/DSC_0218-729112.JPG)
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!
![](http://www.carriehuber.com/uploaded_images/DSC_0217-767435.JPG)
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
fine
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.