Thursday, January 15, 2009

January Recipe from Wildflower Cafe & Coffeehouse

Each month, Executive Chef & Owner of the Wildflower Café, TODD HUSDON, will be sharing an organic recipe with you! The Wildflower Café is an all-organic restaurant located at:
207 E. Main Street • Mason, OH 45040.

For more information, visit or call

Artichoke Dip

- 1/4 cup clarified butter
- 1 garlic clove
- 1 can of organic artichokes (quartered)
- 12 oz Monterey Jack Cheese
- 12 oz Shredded Parmesan
- 12 oz organic sour cream
- 1/2 cup local and or organic whole milk

Mix everything together, but only use half the Monterey Jack, because the rest of it needs to go on top when you bake it. Bake on 350˚ until the top is golden and bubbly. Serve with tortilla chips or oven toasted pita's! You can also add other ingredients that you favor — i.e. organic spinach, etc. Be prepared though, people will want you to make this one all the time.