blue artichoke

Remember when I started this crazy kosher adventure? I said I'd be posting recipes and I haven't done so well on that. I also said I'd probably post some kosher versions of Blue Artichoke's recipes.

Well, I simply can't do this when she keeps eating pork.

Plus, I've been WAY busy. I know that's a cop-out, but instead of going on a vacation I've been working 12 to 14 hour days. I know, I know, a lot of people do that. But a lot of people then don't go home to no gas, a missing hotplate (honestly, Blue Chocolate Challah, where is it?), and a cupboard full of no food and too many dishes.

I'm okay with that, though. I've been eating out a lot.

This weekend I'm attending a cookout, and while I have no idea what's going to be served, I'm taking a Mediterranean dip that seems to go well anywhere.

It's super-simple, and happily kosher.

Simple Mediterranean Dip

8 oz. hummus
4 oz. sour cream
1/8 c. chopped scallions
8 oz. crumbled feta
1 jar artichoke hearts in oil
4 oz. chopped black olives

Mix the hummus and the sour cream together, spread on a tray and refrigerate together for about thirty minutes. After that, add the scallions and feta on top. Chop up the artichoke hearts and add them, then drizzle the oil over the entire mixture. Top off with the olives.

Serve with pita chips. Lots of them, too.

If you want to double the recipe, the key thing is 2:1 ratio of hummus to sour cream. The remaining ingredients can be a little overpowering if you try to double them as well, but you really can't go wrong with this and can add and remove things as you want.

It really is quite tasty, though -- much more exciting than plain ol' hummus.