I love spinach and artichoke dip. I am making it my mission to try every single spinach and artichoke dip I can get my hands on. So far the best has been at Brio, that new Italian place by Crabtree. It's amazing.
But at the same time I've gathered a new super appreciation for cooking (it's probably from all the food network I've been watching.) And I love to cook. So while at home, with access to a full kitchen, I decided to make my own spinach and artichoke dip.
After finding a recipe that seemed tasty and simple enough, I got my ingredients and headed home to make it happen. The main reason I am writing this blog though is because on of the key ingredients caught me off guard. Artichokes. Specifically, canned artichokes.
I opened the can, and it smelled...strange. Not bad, certainly not good though. I became concerned about all the dip I had eaten up to this point. Then, the recipe called for me to chop the artichoke heart. "Okay, no problem" I thought. I grabbed one and I realized as I cut this thing in half, that this is probably what a real heart feels like. It was squishy in an awkward and uncomfortable way. But sort of slimy and just...weird. Needless to say I chopped fast. I also realized that I could never, ever be a doctor if that's what a heart feels like. Sorry, J.D.
As I mixed the rest of the ingredients together I though. "WHO COMES UP WITH THIS?!"
As the light green/borderline brown flakes of the artichoke heart swirled around the bright green spinach and light cheeses, I could not understand how someone could look at all of these elements and think "DELICIOUS!!!" That's when I realized I am not creative enough to be a chef. Sorry, Bobby Flay.
It's not done yet, but I'll be sure to tell you how it turns out.
Bon Appetit!
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