Ingredients with Measurements:
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 cup of grated Añejo cheese
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the mayonnaise, sour cream, Añejo cheese, artichoke hearts, green onions, parsley, cilantro, and garlic. Mix well.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Total fat: 30g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 500mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- Añejo cheese can be substituted with Parmesan cheese or any other hard cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Artichoke hearts can be substituted with spinach or roasted red peppers.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Top with bread crumbs before baking for a crispy texture.
- Add diced tomatoes or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Use freshly grated cheese for the best flavor.
- Let the dip cool for a few minutes before serving to avoid burning your mouth.
- Serve with tortilla chips, pita chips, or sliced baguette.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the dip in a decorative bowl or ramekin. Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, or diced tomatoes.
Pairings:
This dip pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with tortilla chips, pita chips, or sliced baguette.
Troubleshooting advice:
If the dip is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
Make sure to refrigerate leftovers promptly and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Añejo cheese is a type of aged cheese that originated in Mexico. It is made from cow's milk and is aged for at least one year.
Flavor profiles:
This dip has a creamy and tangy flavor with a hint of garlic and herbs.
Serving suggestions:
Serve as an appetizer or snack at parties or gatherings.
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