We’re moving. Again. The only thing that’s keeping me from completely loathing every single second of the process, is the pot of gold at the end of it. We love the house. We love the neighborhood. And the kitchen? Goodness – the acreage. The walk-in pantry – there are no words. My kids are going to grow up in this house. I’m going to grow old in this house. Mark my words *shakes fists*
So, we’re packing and hauling. All day long, back and forth. Little by little. Trying to save money by moving ourselves. (It seemed the smart decision before we got started.)
While all of our things are in boxes, I’m left with a pan, a few utensils, and a few bowls. Thank goodness for my grill, or we’d be headed to Panda Express every night. No thank you. But, I’m also clearing out the pantry. And this is the result.
May I present last night’s dinner, everyone. Ya, I’m a class act over here. ;-) But you know what? It was actually really good. Definitely good enough to make again, even when all my appliances are available again. So, good enough to post. I served it with…gosh, I don’t even remember. Oh, fruit! I served it with fruit.
I’m so tried.
Artichoke Dip with Gruyère
Prep time: 10 minutes
Cook time: 15 minutes
• 2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 4 garlic cloves, finely chopped
• 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
• 1/3 cup veggie or chicken stock
• 4 ounces cream cheese, room temperature
• 1/2 pound of shredded Gruyère cheese
In a large pan, heat olive oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and stock; cook until liquid evaporates, about 8 minutes.
Remove pan from heat and stir in cream cheese until combined. Fold in the Gruyère. Serve immediately with pita chips or crackers.