Thursday, July 21, 2011

Sun-Dried Tomato Yogurt Dip

I have a confession to make. As much as I love, love, love having my husband home, there is one thing that I look forward to when he is away. Gasp. I said it. Sorry sweetheart. But it's true.

I'll give you a hint. It has to do with food. I'll give you another hint. It has nothing to do with meat or potatoes or pasta and everything to do with things Luis won't eat.  

I am ashamed to admit that one thing I look forward to when Luis is gone, is the freedom to eat things like this for dinner. 


Broiled artichokes dipped in a sun-dried tomato yogurt dip. 
Our German teacher and her husband had us over for dinner a while back and served artichokes as an appetizer. I couldn't have been more excited and dug right in. 

Luis couldn't have been less excited and pretended to try it. And that is all. Artichokes are now on "the list" of things I am not allowed to cook with or for him.

Instinctively I knew he would not be a fan of the artichoke which is why I have never even considered serving them with dinner.   

But after that night I found myself craving--seriously craving--artichokes. So I picked one up at the market the following week and made it one night when he was gone. Having never cooked an artichoke before, I played it safe and boiled it. I'm not a big fan of mayonnaise (another thing on "the list" for Luis) so I dipped mine in Brianna's Poppy Seed dressing and hummus. Not at the same time of course. Both were equally delicious dipping choices.

A few weeks later, I ran across this tutorial and knew I had to try it. So, when Luis was at training camp a couple of weeks ago, I seized the moment and picked up an artichoke for dinner.

Not having a grill, I had to settle for the broiler. And being out of my Poppy Seed dressing, I got creative with what I had on hand: greek yogurt, garlic and half of a jar of sun-dried tomatoes.  

The artichoke ended up having such a great flavor from the olive oil and salt I drizzled over it before broiling that I hardly used any of the dip that night. If I had just boiled the artichoke, the dip would have complimented it perfectly.


I enjoyed the dip throughout the rest of the week with carrots, bell peppers and pita chips. A perfect summer snack.  


As good as this was, there is one thing I would have changed. My garlic had too much of a bite to it. Probably because the clove I used was giiiinormous.





Seriously huge. I recommend using a normal-sized garlic clove, or halving it. Or maybe even cooking it for a minute or two in the skillet. Unless of course you're really into garlic. In that case, grab the biggest clove you can find and eat up. Just be sure to keep your distance from other living beings for a good hour or so after. 


Guten Appetit!

Sun-Dried Tomato Yogurt Dip

1/2 cup Greek Yogurt
1/2 jar Sun-Dried Tomatoes, blotted of oil
1 clove Garlic
1-2 Tablespoons Feta
5-10 leaves fresh Basil, or more to taste

Combine all ingredients in a food processor and blend until smooth. Serve with fresh veggies or chips. 

2 comments:

Karlberg Fam said... Best Blogger Tips

holy cow that looks amazing!!! i need your recipes!!!

Anonymous said... Best Blogger Tips

That does look yummy. Maybe we can try it when you are home which isn't too far off :-)

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