March 29, 2021

Goat Cheese and Roasted Artichoke Dip

Name: Goat Cheese and Roasted Artichoke Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 10 oz grape tomatoes; 1 can (13.5 oz)Reese Artichoke Hearts , drained; 3 tbsp olive oil; 2 tsp kosher salt, divided; 3 cloves of garlic, with the skins still on; 8 oz softened cream cheese; 4 oz goat cheese; 1/4 cup sour cream; 1/4 cup mayonnaise; 1/2 cup grated asiago cheese, plus more for sprinkling; 1 tbsp fresh basil, roughly chopped; Freshly ground black pepper; 2 boxes Wellington Assorted Crackers, for serving

March 29, 2021/ Anna Ramiz

This recipe is part of a paid partnership with Reese Specialty Foods and Wellington Crackers. As always, all thoughts and opinions are all my own. Thank you for supporting the brands that make Gathered At My Table possible!

Happy Monday from me and a brand new savory recipe here on the blog! A few weeks ago, I took a poll on Instagram to see if you guys would be interested in the very occasional, non-baked good recipe making an appearance on the blog and the answer was a resounding YES (like 100% yes responses). I hear you! When sharing savory recipes with you, I definitely like to stick the category that I like to call “fun food”. Fun food includes any party food (tiny tapas, appetizers, etc), anything I can dip bread or crackers into (like today’s goat cheese and roasted artichoke dip), a collection of meats and cheeses artfully arranged on a board (like this mediterranean snack board or this classic charcuterie board), and of course, cocktails. And this goat cheese and roasted artichoke dip that I created with Reese Specialty Foods and Wellington Crackers is most-definitely a very fun food.

The inspiration for this dip came from where all good inspiration comes from…TikTok. Remember that baked feta pasta dish that everyone made in February? I thought it a version of it could make a really great dip and turns out, I was right. To make this dip, grape tomatoes and artichoke hearts get roasted alongside garlic and olive oil until they are blistered and soft. Then goat cheese, cream cheese, sour cream, parmesan or asiago, and a handful of herbs are mixed until smooth, half of the tomatoes and artichoke hearts are stirred in, and the whole thing is baked until hot and bubbly. Top with all the leftover tomatoes and artichokes and serve with Wellington Crackers and white wine and you have yourself a very fun food.

The best thing about this recipe is its versatility. It can easily be tweaked to fit the ingredients that you have on hand. Sour cream can be subbed with plain yogurt or even ricotta cheese. You can use a sampling of any soft herbs that you like—parsley, basil, oregano, thyme. The asiago cheese can be switched out for parm, and you can even add mix-ins like lump crab meat, handfuls of spinach, or roasted mushrooms. And, in case you were wondering, the leftover dip also makes a great last-minute pasta sauce.

Yield: serves 6-8

Author: Anna Ramiz

Goat Cheese and Roasted Artichoke Dip

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A creamy, cheesy dip filled with oven roasted artichokes and tomatoes featuring Reese Specialty Foods and Wellington Crackers.

Ingredients

10 oz grape tomatoes
1 can (13.5 oz)Reese Artichoke Hearts, drained
3 tbsp olive oil
2 tsp kosher salt, divided
3 cloves of garlic, with the skins still on
8 oz softened cream cheese
4 oz goat cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated asiago cheese, plus more for sprinkling
1 tbsp fresh basil, roughly chopped
Freshly ground black pepper
2 boxes Wellington Assorted Crackers, for serving

Instructions

Preheat the oven to 425° F.
Place grape tomatoes, artichoke hearts, and garlic cloves in a baking dish and drizzle with olive oil. Sprinkle with 1 tsp salt and stir to combine. Roast for 30-35 minutes, until tomatoes are blistered and garlic is soft and caramelized. Set aside and decrease oven temperature to 400° F.
In the bowl of a food processor combine cream cheese, goat cheese, sour cream, mayonnaise, grated asiago, basil, black pepper, and the remaining teaspoon of salt. Squeeze roasted garlic from its skins and add to the food processor.
Pulse for 1-2 minutes, until everything is well-combined and cheeses are smooth.
Scoop the dip into ramekins or a baking dish and top with more grated asiago cheese. Bake for 10-15 minutes, until golden brown and the edges are bubbling. Spoon roasted tomatoes and artichokes over the top and serve immediately.

Notes:

The best thing about this recipe is its versatility. Don't have sour cream? Sub plain yogurt or even ricotta cheese. Use parsley, oregano, or even rosemary in place of the basil. Stir in a bunch of lump crab meat or lobster or a few handfuls of spinach. This dip is endlessly adaptable and can be made with whatever you have on hand.

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March 26, 2021

Happy Birthday Tahini! [a puppy-friendly petit birthday cake]

March 26, 2021/ Anna Ramiz

Last weekend was Tahini’s first birthday! (And this weekend is Martin’s birthday so maybe I should be writing about how much I love him, but alas, Tahini has taken over our lives completely and this is just the way it is now.) A year ago, I had no idea that a fuzzy little puppy friend was what I needed, but here we are, 365 days later, and I’m very best friends with a rascal-y little dog and I’m not mad about it in the least.

If you know me personally, you know that I am not, and have never been, a dog person. They are fine, I suppose, but I never really wanted one. Martin and I had been talking about maybe adopting a furry friend on and off for years, but never actually considered the idea because 1) I am not a dog person and 2) they seemed like they would cramp my style. Then, the pandemic hit. I was already working from home so cutting off all social interaction was pretty isolating and the idea of adding something to our family started looking a little more appealing. I had very specific criteria if this whole thing was going to happen. Our furry friend needed to be small (but not too small), short-haired, a rescue, a puppy, and the name Tahini had to fit because I’d already picked that out. We spent a few days looking online and had just about given up when Tahini’s sweet baby face was posted on a humane center website and 24 hours later, he was mine {ours, I guess}.

This little boy is the sweetest thing in the world and he has been the perfect addition to our little family. He lets me carry him around on my hip like a small child, he snuggles like a champ, loves to curl up in front of the fireplace, and would spend all day sitting in the sun if he was allowed. He gives sweet little kisses, lets me put citrus bandanas on him on a daily basis, loves strawberries and sardines, and I just can’t remember what life was like before he joined our family. So happy birthday to the sweetest little puppy around!

tahini’s dog-friendly birthday cake

And of course, he got his own birthday cake. There are a lot of dog cake recipes out there, but I wanted something that was safe and nutritious for dogs while also being edible and tasty for humans. This petit layer cake is made with bananas, coconut or olive oil, yogurt, honey, an egg, whole wheat flour, and ground oats. The frosting is made of cream cheese, a bit of honey, and of course, tahini. He loved it (because he loves every piece of food put in front of him) and the humans enjoyed it too. :)

Yield: makes one 5" petit layer cake

Author: Anna Ramiz