Artichoke Feta Garlic Bread

As I cross “being vegan for a month” off of my 30 Things To Do Before 30 list, I am excited to get back to my old pals cheese and butter, but I’m extremely happy that I was able to consume animal free products for an entire month.

Artichoke Feta Garlic Bread

During the 30 days, I must say that my body didn’t feel any different than it normally does with a vegetarian diet. I expected a big change and surge of energy like a lot of the books I read said I would, but I simply didn’t. This could be because I watch what I eat, making sure to take in the right amount of protein, whole grains and nutrients from fruits and vegetables anyway. But it’s good to know that I must be doing something right day to day!

The biggest thing I learned after this process, was that reducing the amount of dairy I eat is definitely needed and that I need to cook more vegan foods! I experimented with a few, and was absolutely delighted with the results. Vegan cooking and baking is something I definitely want to get into more. Some of my favorite vegan recipes were my Kale Salad with Oranges, Almonds and Avocado, my Vegan Pecan Pumpkin Bread and Cheeky Kitchen’s Taco Pasta Shells.

Also, if you want to check out great vegan bloggers see:
Healthy Happy Life
Oh She Glows
Post Punk Kitchen

Artichoke Feta Garlic Bread

Anyway, the process was fun. And as I mentioned I’m super happy to get back to all things cheese and butter. This is a recipe I found on Tasty Kitchen and can genuinely say it is now one of my favorite foods. No joke. This is a MUST on your kitchen table.

Artichoke Feta Garlic Bread

To make this bread gather your fresh herbs. Our stars are parsley, dill, basil and chives (from left to right).

Herbs

Throw the chopped herbs into a food processor along with the marinated artichoke hearts.

DSC_0549

It’s time for feta, butter, and garlic. Oh my! Pulse that goodness until it’s nice and smooth.

DSC_0550

Eat with a spoon. You’re done!…kidding.

Artichoke Feta Spread

Slice the bread in 1-inch slices, stopping before the base of the bread. Stuff the bread with the mixture. Wrap in the bread in foil and bake for 25 minutes. Serve while hot!

Artichoke Feta Garlic Bread

Love.

Artichoke Feta Garlic Bread
Recipe taken from Tasty Kitchen
Serves 4-6

Ingredients:
½ cups parsley, chopped
¼ cups dill, chopped
8 basil leaves, chopped
¼ cups chives, chopped
6 whole marinated artichoke hearts, chopped
6 cloves garlic
¼ cups Feta cheese, crumbled
Salt and pepper, to taste
1 stick butter
1 whole Italian loaf of bread

Directions:
Preheat the oven to 350ºF.

Chop the first 4 ingredients and place them in a food processor. Blend. Add artichoke hearts. Blend. Add the garlic, feta, softened butter and salt and pepper to the food processor and mix until smooth.

Slice the bread in 1-inch slices, stopping before the base of the bread. Stuff the bread with the mixture.

Wrap in the bread in foil and bake for 25 minutes. Serve while hot.

Seven Layer Greek Dip

I never considered myself to be much of a cat person. I had a few growing up, but certainly didn’t consider having one when I was on my own. I liked them…but they seemed to be more of an expense than anything else.

Two years ago, my boyfriend and I decided that we should go to the local humaine society and look at the animals, and ended up coming home with Molly.

Am I a cat person now? YES! She’s fluffy and cute and her sole purpose of the day is to cuddle me all day long. It’s kind of the best.

But recently Molly has had a change of scenery. I moved into a house in Ottawa (with super cheap rent) and one of the conditions is that I take of the woman’s two cats. So I jumped from one kitty to three and am now an official crazy cat lady.

When you are a crazy cat lady you need to remember three things:
1. Keep up your social life with humans. You might forget that speaking baby talk to everyone is not normal.
2. There will be poop on the floor. Deal with it.
3. Don’t leave ANY cream or milk based dips on the counter. There will be PAWS!

This dip is one that I HIGHLY recommend (and so does Molly). It’s not your typical 7 layer dip, and includes homemade tzatziki, hummus, jalepeno feta dip, olives, artichokes, tomatoes, and cucumber. It’s a greek party pretty much and will make you scream for joy!…well I did.

To make this, begin by prepping the ingredients for the creamy feta and set aside. In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix.

Grab a large bowl or plate and begin layering ingredients with the yogurt tzatziki first.

Then the chopped olives..

The hummus…

The chopped artichoke hearts..

And then add the crazy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own. Serve with pita chips and enjoy!

Seven Layer Greek Dip
Recipe taken from How Sweet It Is
Makes one giant bowlful and serves over 10 people

Ingredients:
1 1/2 cups hummus of your choice
1 15-ounce can of kalamata olives, drained and chopped
1 15-ounce can of artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 large cucumber, peeled and chopped
1 batch of creamy feta (or 4 ounces of plain feta, crumbled)
1 1/3 cups greek yogurt
3 tablespoons fresh dill
1 teaspoon olive oil
3 tablespoons chopped cucumber
1 garlic clove, minced
salt and pepper

Directions:
Begin by prepping the ingredients for the creamy feta, if needed and set aside.

In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl or plate and begin layering ingredients: the yogurt tzatziki, the chopped olives, the hummus, the chopped artichoke hearts, the crazy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own.

Serve with pita chips or whatever you would like!

Hot Spinach Artichoke Dip

It’s raining here in Switzerland. Hard. I can’t say I enjoy that, but it’s nice to have an excuse to turn on the oven.

When it’s raining I like to use whatever ingredients I have laying around to feed myself. Going outside is not an option. No way. Not a chance. Never….unless you have chocolate to give me.

I decided to make this hot spinach artichoke dip with the ingredients I had on hand. It’s super scrumptious. The bubbly cheese, artichoke, garlic and spinach go perfect with tortillas or toasted pitas. I devoured this…fast.

To begin, preheat your oven to 400˚ F. Then, in a medium bowl, combine cream cheese, parmesan, sour cream and mayonnaise.

Chop up some artichokes…

and some spinach…

and add chopped spinach, chopped artichokes, roasted garlic, salt and red pepper flakes to cream cheese mixture.

Mix well with a rubber spatula until all ingredients are evenly blended.

Spread into a small baking dish (I used a french onion soup bowl). Sprinkle additional grated Parmesan over the top for more awesomeness and bake for 35-40 minutes or until the top is slightly browned. Serve warm with tortilla chips, pita chips, or crackers. Drool.

Spinach Artichoke Dip
Recipe taken from Annie’s Eats

Ingredients:
8 oz. cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream
1/3 cup mayonnaise
10 oz. frozen chopped spinach, thawed and drained
1 cup coarsely chopped canned artichoke hearts
4 cloves roasted garlic*, smashed
¼ tsp. salt
½ tsp. roasted red pepper flakes

Directions:
Preheat the oven to 400˚ F.

In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a rubber spatula until all ingredients are evenly blended.

Spread into a small baking dish (I used a gratin dish). Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 minutes or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc.

*To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels.