Ingredients with Measurements:
- 1 can of artichoke hearts (14 oz), drained and chopped
- 1 package of Corleggy goat's cheese (8 oz), crumbled
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 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 chopped artichoke hearts, crumbled Corleggy goat's cheese, mayonnaise, sour cream, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish.
4. Bake for 20-25 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.
6. Serve warm with crackers, bread, or vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 250
- Total fat: 22g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 400mg
- Total carbohydrates: 6g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 9g
Substitutions for ingredients:
- Instead of Corleggy goat's cheese, you can use any other type of goat's cheese or feta cheese.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of fresh parsley, you can use dried parsley or any other fresh herb.
Variations:
- You can add chopped sun-dried tomatoes, roasted red peppers, or caramelized onions to the dip for extra flavor.
- You can use this dip as a spread for sandwiches or wraps.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- You can make this dip ahead of time and store it in the refrigerator until ready to bake.
- If you want a smoother texture, you can blend the ingredients in a food processor before baking.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the dip in a decorative baking dish or a hollowed-out bread bowl.
- Garnish with additional chopped parsley or crumbled goat's cheese.
Garnishes:
- Chopped parsley
- Crumbled goat's cheese
Pairings:
- Crackers
- Bread
- Vegetables (carrots, celery, cucumber)
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the dip is too thick, you can add a tablespoon of milk or cream to thin it out.
- If the dip is too runny, you can add more cheese or sour cream to thicken it.
Food safety advice:
- Make sure to refrigerate any leftover dip promptly.
- Do not leave the dip at room temperature for more than 2 hours.
Food history:
- Artichokes have been cultivated for thousands of years and were prized by the ancient Greeks and Romans for their medicinal properties.
- Goat's cheese has been made for centuries and is a staple in many Mediterranean cuisines.
Flavor profiles:
- This dip is creamy, tangy, and savory with a hint of garlic and parsley.
Serving suggestions:
- Serve this dip as an appetizer or snack at a party or gathering.
- You can also serve it as a side dish with grilled chicken or roasted vegetables.
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Region: Irish