Ingredients with Measurements:
- 1 can of artichoke hearts, drained and chopped
- 6 slices of bacon, cooked and crumbled
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 cup of grated Parmesan cheese
- 1/2 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Spoon or spatula for mixing
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chopped artichoke hearts, crumbled bacon, mayonnaise, sour cream, Parmesan cheese, green onions, parsley, minced garlic, salt, and pepper. Mix well.
3. Transfer the mixture to an oven-safe baking dish.
4. Bake for 25-30 minutes or until the top is golden brown and the dip is heated through.
5. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 290
Total fat: 27g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 480mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugars: 2g
Protein: 8g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream for a healthier option.
- Instead of bacon, you can use cooked and crumbled sausage or ham.
Variations:
- Add chopped jalapenos or red pepper flakes for a spicy kick.
- Substitute the Parmesan cheese with cheddar or mozzarella cheese.
- Add a can of drained and chopped spinach for a spinach and artichoke dip.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- Cook the bacon until it's crispy before crumbling it.
- You can make this dip ahead of time and refrigerate it until you're ready to bake it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the dip in a bread bowl or a hollowed-out bell pepper for a fun presentation.
Garnishes:
- Garnish with chopped fresh parsley or green onions.
Pairings:
- Serve with tortilla chips, pita chips, or sliced baguette.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dip is too thick, add a little bit of milk to thin it out.
- If the dip is too runny, add more Parmesan cheese or sour cream to thicken it.
Food safety advice:
- Make sure to refrigerate any leftovers promptly.
Food history:
- Artichoke dip became popular in the 1950s and 1960s in the United States.
Flavor profiles:
- This dip is creamy, savory, and slightly salty.
Serving suggestions:
- This dip is perfect for parties, game day, or as an appetizer for a dinner party.
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