Artichoke Cheese Dip Recipe

Thanks to popular demand, I will attempt to recreate my artichoke cheese dip recipe that made its first appearance last week.

6-8oz. cream cheese

1 cup mayonnaise

1 cup yogurt

1 cup grated mozarella

1/4 cup grated parmesan

14 oz. can artichoke hearts, drained and chopped

2-3 slices asiago


1. Preheat oven to 400 degrees.

2. Whip together cream cheese, mayo, and yogurt. Mix in grated cheese and artichokes.

3. Place in large casserole–make sure it’s not too deep so that it will cook through. Top with asiago and paprika.

4. Bake for 25-30 minutes. Serve with anything you like.


Today is autumn

A big front came through last night and took away summer. I was too sick to go outside to enjoy that last summer day, so instead today (now that I’m feeling a little better) I am enjoying autumn.

Here’s what I’ve done. I folded a throw blanket and, well, threw it on the back of the couch rather than tucking it away in its normal ottoman hidey-hole. I dehydrated some apples and tomatoes to take advantage of the harvest. I also put the baby squashes from the CSA on a bowl on the table. Instant autumn!


Springtime Soup Recipe

Last weekend at the farmer’s market we picked up some spring garlic and some French breakfast radishes (the CSA starts next week). We ate the radishes cut in half and spread with butter and salt. The tops we saved to make soup. There are a number of recipes available, but I improvised and came up with my own. Here it is, delicious and despite my photography, beautiful.

Springtime soup

Springtime Soup

3 TB butter (or neutral oil)
1 large onion, chopped
1 clove of garlic, chopped
1-2 lbs potatoes Note: I used about half a large russet potato, because that’s what I had, but you could use whatever amount looks right. I also didn’t peel mine, because I love brown vitaminy flecks in my soup, but that would be more elegant.
6 cups water
1 lb green peas (a whole bag of frozen peas works well)
1 bunch radish tops (maybe 1 cup or so)
Salt and pepper to taste
Fresh dill to taste
1 cup milk/yogurt/cream, or a combination thereof (optional)

Melt the butter in a soup pot or large saucepan. When hot, saute the onions until translucent. Add garlic and potatoes, and saute for a few more minutes until potatoes start to become tender.

Add the water to the pot. If the peas were frozen, add them now. If not, wait until the water begins to simmer. In any event, bring the water to a boil, and salt it generously. Once the water boils, lower the heat to a simmer, add the radish tops, and cook for a few minutes. Once cooked, remove from heat. Taste and adjust seasonings.

Add as much fresh dill as you like, torn up. Then puree the soup, either using an immersion blender or transferring to a regular blender. Taste and adjust seasonings. If you like, return the pot to the heat to warm it, but it’s fine at any temperature. Stir in milk, plain yogurt, cream, or a combination.

Garnish with some fresh dill, and serve!