The view from the bus: Baked artichoke dip

I'm back on the #68 bus from Capitola to Santa Cruz. I was waiting at the Santa Cruz Metro Center for my ride back to Capitola, when a couple walked by. The man said, "They should do something about this place—it's a disaster!" The man sitting next to me shrugged and said, "What do you expect, it's a bus terminal."

I must agree—I don't think I've ever spent time in an attractive bus center. During one of our long "rides" around the country, Bob and I waited for a bus in the downtown Minneapolis transit center from 10:30 pm to 5:00 am. It was February, it was dark and cold, the terminal was deserted, and no one was in charge. The doors were locked from the inside to keep out the homeless and the transients who, needless to say, all wanted in. They came by regularly, pounded on the doors, and shouted, "Let us in!!" We didn't, and felt bad.

You see a different scene out the window when you're riding on the bus. Just walk a couple blocks from the Santa Cruz "disaster" and you'll find charming boutiques, high-end clothing stores, cozy coffee bars, and festive holiday lighting. Closer to the terminal are the bail bonds, tattoo parlors, and community outreach centers.

Santa Cruzarians certainly have style. Living here must either force or allow people to be unique. This is a land of strange hats, unexpected bare legs, unusual bags for both men and women, fashionable footwear, colorful scarves, and an abundance of hair. Capitola leans more toward the beachy look: surfer dudeness, baggy shorts, hoodies, flip flops, skateboard attire, and bare feet. (What is it with surfers and no shoes? They can walk over gravel with nary a wince.)

Anyways, it's delightful here. I love being able to walk out the door and know that I'll see something unusual. I had a grand time at the Santa Cruz Community Farmer's Market. Open all year round, the seasonal offerings included artichokes, Meyer lemons, canned tomatoes, fresh figs, oysters, honey, and much much more. It would bring a tear to the eye of any locavore.

Baked Artichoke Dip

  • two fourteen oz. cans drained artichoke hearts in water
  • 1/2 cup Parmesan cheese
  • 1/2 cup cream cheese
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Tabasco
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper


Put drained artichoke hearts, Parmesan cheese, cream cheese, mayonnaise, lemon juice, Tabasco, salt, and pepper in food processor. Pulse four or five times, or until mixtures is chunkily smooth. Spoon mixture into baking dish.

Bake in a 375 degree oven for about 20 minutes or until golden brown.


Downtown Santa Cruz building mural







Street musicians






He was being very good...




He was in a time out.




Local artist, Nick Craig's work in progress




Area produce sold at Santa Cruz Community Farmers Market








 

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Comments

  • 12/15/2011 4:14 PM Lara wrote:
    Maybe with the fresh produce (tomatoes) from the market someone's (Marla) cooking up a great cream of tomatoes soup ??? I'm dying for a great tomatoes soup recipe--- I just know you'll wander up on one some day ! I just gotta believe!
    Reply to this
    1. 12/16/2011 11:04 AM Marla Nichols wrote:
      There will be a great tomato soup recipe before you can whistle Dixie.
      Reply to this
  • 12/15/2011 4:44 PM Bridget wrote:
    These photos make my heart hurt, they're so beautiful! I want to visit Santa Cruz ASAP! I love that word "locavore" --- we had to look it up.
    Love you, Mom!
    Reply to this
  • 12/15/2011 10:07 PM ginny wrote:
    I NEED LEMONS!
    Reply to this
    1. 12/16/2011 11:08 AM Marla Nichols wrote:
      Tis' the season down here in SoCal. Maybe I can rustle up some before we come home.
      Reply to this
  • 12/16/2011 8:26 AM Jon wrote:
    That's what I did too (looked up
    "locavore"). I like that. It looks like the dog was waiting for the kid to drop his treat.
    Reply to this
    1. 12/16/2011 11:07 AM Marla Nichols wrote:
      The word locavore is a new one to the scene--made it onto someone's top words of the year. Alice Waters has always been described as a locavore. I think you have to have a little folding green to be one. Thanks for commenting, Jon!
      Reply to this
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