artichoke goat cheese dip
Look down the road
‘Fer as my eyes could see
Hey-hey, yeah
‘Fer as my eyes could see
And I couldn’t see nothin’
Looked like mine, to me…
I don’t want no woman
Got hair like drops a-rain
Hey-hey-hey
Got hair like drops a-rain
Boy, you know this a shame
It’s a pity an a cryin’ shame
Beautiful!! In honor of this song, today’s playlist subject is songs about “The Road.” They don’t need to have “the road” in the title, but all of mine do, because I’m lazy and late for work. I’ve made the playlist collaborative, so you should be able to add your own suggestions!!
This dip is a miracle of last-minute deliciousness. If you have a can of chickpeas and a can of artichoke hearts, a tub of olives and a bit of goat cheese, you’re ready to entertain! Or make a nice dinner with good bread and a salad.
Here’s my THE ROAD playlist! Feel free to add your own songs.
1 can chickpeas, rinsed and drained
1/2 cup artichoke hearts (I use canned) – chopped
1/3 cup olives, pitted and chopped
1/3 cup goat cheese
1 clove garlic, toasted in the toaster oven, or roasted at 425 till soft
2 teaspoons balsamic vinegar
1 t fresh thyme, or 1/2 t dried
1 t rosemary, chopped
salt and plenty of pepper
1/3 cup olive oil
Combine everything but the oil, salt and pepper in the food processor or blender, and blend till smooth. While the motor is running, slowly add the oil in a thin stream, and process till smooth. Add a few tablespoonfuls of water, and process again till it’s just as thick as you like it. Season with salt and pepper.
