Hold onto your hats, because a recipe storm is a brewin’! I have so much goodness to share with you. Now, which recipe to write about first? This artichoke dip, the end-all-be-all chocolate chip cookie, a miso sesame salad bowl that will knock your socks off, ginger banana bread, or a sparkling spritzer that quenches thirst in a most classy way? Herein lies the tricky thing with Happelsauce: When I’m on a roll and cooking up a storm, I’m less inclined to write because I’m happily tinkering in the kitchen and not in front of my computer screen.
Good writers are a disciplined brood. And sometimes I’m bad.
First, I give you this artichoke garlic mash-up. Why? Because I owe you a savory something. I’ve been skewing towards sweets as of late with the ginger cookies, strawberry spread and dark chocolate sorbet. I have my reasons. Anyway, this recipe is a quick and simple flavor bomb.
I initially tried it because I wanted to branch out from homemade hummus and dip my carrots into something different, but then I found myself putting it on almost anything – layering it in thick sheets between my toast and avocado, adding a generous dollop to my salad bowl and thinning it out with a little lemon juice or water, and adding it to my soft scrambled eggs. Come to think of it, it’s really only fair to consider this a condiment. Like mustard and sriracha and salt, it’s just a good thing to have around.
Artichoke, Goat Cheese and Garlic Mash-Up
Makes about 2 1/2 cups
6 oz. plain goat cheese
1 8 oz. can of artichokes, drained
1/4 cup mayonnaise
1-2 garlic cloves, peeled
2 tablespoons fresh chives, chopped
juice of 1 lemon
pinch of cayenne pepper
sea salt and black pepper, to taste
Pop all ingredients into a food processor and blend on high speed for one minute or until thoroughly mixed. Serve it as a dip, spread or dressing. Or, for a double dose of artichoke, you could try it as a dip with your next steamed artichoke. Danger!