Thank you everyone. No really, thank you. That post took me a long time to write – a long time to work it through both in my head and on the screen. I so appreciate every comment, re-tweet, and email. We are lucky people here in the Dana Treat house.
Let’s move on to food, shall we? If you ignore all of the baked goods, cakes, bars, cookies, chocolate, desserts, tarts, candy, and ice cream on the side bar to your right, you will notice that most of the food I write about here is very healthy. I know that sentence sounds like a joke but if you take a look through the main courses, you will see a lot of good-for-you things. The truth is that I like healthy food and that is mostly how I cook. It’s not spa food but I cook with lots of whole grains and beans plus tons of produce, with a little cheese and eggs thrown in now and then for good measure. Now and then I make a galette or a tart of some kind but these are usually special occasion meals. I don’t feel right if I eat a big plate of Fettucine Alfredo so I certainly wouldn’t make it for you.
I don’t take drastic measures to make things low calorie or low fat, I just find that I am drawn to things that are healthy. Does that sound annoying? I also tend to be careful with the richer stuff. I would never use low fat cheese, but I might just use a little less of the good stuff in a dish. Or if I am going to make something rich, I will balance it with something light. I have always wondered why sauté in a half cup of olive oil when just a couple of tablespoons works just as well?
And then there is this artichoke dip. Everything I said in the above paragraphs goes out the window with this one. There are ways to make a dish like this much less bad for you. Lofat mayo, lofat sour cream – maybe even using plain yogurt instead. Maybe someday I will try that but for now, I’m going to enjoy this just the way it is. Luscious, full-fat, and delicious.
One Year Ago: Fattoush (Pita Bread Salad)
Creamy Artichoke Dip
Adapted from Bon Appétit
The original recipe says to serve this with pita chips (it is excellent that way), but I have also served it with fresh baguette slices along with carrots and celery.
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese
3 green onions, finely chopped
2 tsp. minced seeded jalapeño pepper
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions, and jalapeño. Transfer to a 11 x 7 x 2-inch baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Bake dip until bubbling and brown on top, about 20 minutes. Dip is best served warm.