Well folks, I almost shared a cookie recipe with you today. After all, it is Monday. Then I realized that I share a cookie recipe with you almost every Monday. Or at least once a week, it seems. Or pretty much just all the time. So I had to stop myself and do something else instead. Maybe you don’t want another cookie recipe? (that seems farfetched to me, but I have to take the possibility into account) This recipe, unlike my usual Monday cookie, can be served with veggies…what a thought! And, like cookies, it can be served anywhere, and almost any time. It is very, very easy, and very, very delicious. So basically, although this is no cookie recipe, it’s still pretty great. But don’t take my word for it! Make it and serve it with fresh veggies and crackers next time you have someone over for dinner, ok?
Adapted from Country Cooking in Mendocino County
- 1 cup chopped artichoke hearts
- 1 ½ cups shredded Monterey Jack Cheese
- ½ cup grated Swiss cheese
- 10 cloves garlic
- ¼ cup Greek yogurt
- 2 tsp dried basil
Preheat oven to 350.
Combine artichoke hearts, cheeses, garlic, and yogurt in a bowl.
Spread mixture evenly in a quiche pan.
Sprinkle basil on top. Bake 30 minutes or until heated through and lightly golden browned.
Absorb oil on top with a paper towel. Serve warm with vegetables or crackers.