This new recipe actually came out of the book More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery written by Leslie Mackie. It was a lifetime ago that I was in Seattle, but should I ever get back there someday, this is one bakery that will be on my must experience list. There isn't a recipe in this book that I would not want to try and the photos of the food, well they are beautiful enough to either want you to make the recipe or to get on a plane headed to Seattle.
The second confession would be that for some reason I have gotten on a feta kick. Maybe eating a great Greek salad at, of all places, the only pizza restaurant in town, that was responsible my craving for this cheese. First, it was the Tomato Crostini with Whipped Feta recipe and now it's the Roasted Artichoke Dip with Feta and Oregano. You must be wondering, is it the artichoke or feta recipe repertoire that is increasing? Well I suppose the answer would be yes and yes. Hearing the word yes multiple times consecutively (yes, yes, yes) brings a smile to face as it makes me recall a really great memory.
A can of artichoke hearts (in water, not oil) is mixed with two tablespoons of extra-virgin olive oil and some salt and pepper in a medium sized bowl.
What is not to love about cream cheese and feta cheese in the same recipe? Both of the cheeses should be room temperature before placing them in a food processor fitted with a steel blade. After you combine the cheeses, you will slowly add 1/4 cup of extra virgin olive oil and process until smooth.
This recipe calls for the use of chopped fresh oregano. I love being able to walk out my back door and cut fresh herbs. The oregano in the herb garden came back beautifully this year, even though we had quite a wicked winter here out east (the winter I am now referring to as the "Little House on the Prairie" experience). You will add 1 Tablespoon and 1 teaspoon of chopped fresh oregano to the cheese mixture and process for about 30 seconds.
The cooled roasted artichokes are then added. Because I wanted the dip to be on the smoother side, I blended them in the food processor past the 'slightly chunky' stage. I added just a little more salt and pepper to taste before removing from the food processor and transferring to a bowl. Whether you choose the smoother or chunkier version, you will have a most amazingly delicious dip. And if you are like me and have a limited number of artichoke recipes, your friends and family will be very happy you have added to your collection.
The dip can be with bagel chips, crostini, fresh vegetables (carrots sliced on the diagonal would be perfect) or warm bread. If you make it early in the day, set it out for at least an hour as you want it to be spreadable. The recipe says it keeps well in the refrigerator for up to five days, but depending on the size of your gathering, it might not last the night.
Recipe
Roasted Artichoke Dip with Feta and Oregano (from the cookbook More from Macrina by Leslie Mackie)
Ingredients
1 (14 ounce) can of artichoke hearts in water, (if whole, cut in quarters and drained)
2 Tablespoons of extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces of cream cheese, at room temperature
6 ounces or 1 1/3 cups crumbled feta cheese, at room temperature
1/4 cup extra-virgin olive oil
1 Tablespoon plus 1 teaspoon chopped fresh oregano
Directions
1. Preheat oven to 350 degrees. Line a small baking sheet with parchment paper and set aside.
2. Toss the drained artichokes with the 2 Tablespoons of olive oil. Sprinkle with salt and pepper to taste.
3. Place the artichoke mixture on the prepared baking sheet and roast for 25 to 30 minutes (or until the artichokes are golden brown on the edges). Remove from oven and let cool for at least 20 minutes.
4. Place cream cheese and feta cheese in a food processor fitted with a steel blade. Process until combined.
5. With the food processor running, slowing add the 1/4 cup extra virgin olive oil and process until mixture is very smooth.
6. Add in chopped oregano and pulse for approximately 30 seconds.
7. Add in cooled roasted artichokes and incorporate until smooth or slightly chunky. Add more salt and pepper to taste.
8. Serve or cover and chill in refrigerator. If refrigerated, allow to sit for at least one hour so that it is spreadable.
9. Serve with the breads, crackers or vegetables of your choice.
At some point in my life I became a collector. My collections range from dishes to glassware to cookbooks to art to antique cookie cutters to kitchen tools, okay I will stop there, as the collection list is shamefully long. In other words, this would mean that it would be fair to say that I have more than my share of collections. And so two weeks ago when I bought a medium-sized Cuisinart food processor, my collection of food processors grew from two to three. However, in using the concept from the "Goldilocks and the Three Bears" childhood fairy tale, I have discovered that the medium-sized one (versus the baby one) is the one that is 'just right'. Yes I know, this is at least one too many food processors for anyone to have, but didn't we all learn way back in science class in middle and high school the importance of hypothesis testing? I can hear some of you (or at least one of you) saying 'shesh' (a word that brings a frown and not a smile to my face) as I share my rationalization of this recent purchase.
In two weeks, my best childhood friend is coming out east to spend a few days with me. Last year when she came for a visit, we got up one morning at 5 am to drive two hours to get on the ferry in Hyannis and then headed to Nantucket. This year when she comes, one morning we will get up at 5 am and drive more than three hours to Brimfield as it will be antiques week there. Instead of riding bikes (which was an incredibly hilarious adventure, although if my friend told you her version of the story the word hilarious would not be used), we will be walking (endlessly) through the fields in search of a treasure. Like Nantucket's beauty is beyond breathtaking, the fields of Brimfield can also make one's heart race, but for completely different reasons. And I anticipate that there will be experiences on this trip that will be added to the collection of memories of our adventures together (which go all the way back to when we were in junior high). What has made this friendship so great and so enduring is that we have continued to create memories with one another. And isn't the creation of memories one of the things that strengthens connections between two people? The simple answer to that question would be 'yes, yes, yes'.
