The beautiful matrimony of artichokes and goat cheese came together for me one gorgeous afternoon in Northern California
It was pumpkin season and the closest, best pumpkin patch was a short drive down Highway 92 West to Half Moon Bay. As we started to creep and crawl along with the 100’s of other cars driving down this two-lane highway, we shifted gears and decided to approach Half Moon Bay another way. We drove down to Palo Alto and cut over La Honda way down into Half Moon Bay. Then, we shifted gears again when we saw the sign Pescadero
I’ve only been once before to Pescadero when I was invited to a women’s luncheon at Harley Farms. Yep, a goat farm where you can hold baby goats and also learn about how goat cheese is made. It’s a great venue for an event. There’s this charming room where we noshed on salad with goat cheese and other yummy appetizers. And no we did not EAT goat! Ha
Along coastal California State Route 1, there’s also the Pigeon Point Lighthouse, Año Nuevo State Park and the Big Basin Redwoods State Park. I have so many ideas to help you plan a great road trip. There’s also a great bakery that sells artichoke bread that you must try! Need some assistance planning a trip to Pescadero? Just Ask!
So this brings me to another recipe I’d like to share with you: an incredible artichoke and goat cheese dip that reminds me of my adventure. Dive in and enjoy!
Ingredients
- 1 14-ounce can water-packed artichoke hearts, drained, or freshly steamed artichoke hearts
- 1½ cups chopped onions
- 1 large garlic clove, minced
- ½ cup mayonnaise (I use light)
- 8 ounces cream cheese, softened (I use low-fat)
- 2/3 cup grated Parmesan cheese
- 6 ounces soft goat cheese
- Crackers, toasted baguette slices, tortilla or pita chips
Directions
1. In a food processor, combine the artichoke hearts, onions, garlic, mayonnaise, cream cheese, Parmesan cheese, and goat cheese. Blend the ingredients, leaving some texture in the dip. Spoon the dip into a 7- or 8-inch casserole dish.
2. Preheat the oven to 350°.
3. Bake the dip, uncovered, for 30 minutes or until it is browned on top. Serve it hot with crackers, baguette slices, tortilla or chips.
This dip is perfect to serve to the adults while they trick-or-treat tonight with their kids (aka baby goats!)
Happy Halloween!
