Ingredients with Measurements:
- 1 cup chopped creeping woodsorrel leaves
- 1 can of artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chopped creeping woodsorrel leaves, chopped artichoke hearts, mayonnaise, sour cream, grated Parmesan cheese, lemon juice, garlic powder, salt, and pepper. Mix well.
3. Transfer the mixture to an oven-safe baking dish.
4. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
5. Remove from the oven and let it 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: 280
Fat: 25g
Carbohydrates: 5g
Protein: 9g
Substitutions for ingredients:
- Creeping woodsorrel leaves can be substituted with baby spinach or arugula.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Parmesan cheese can be substituted with any hard cheese like Pecorino Romano or Asiago.
Variations:
- Add chopped bacon or cooked sausage for a meaty version.
- Add chopped jalapenos or red pepper flakes for a spicy version.
- Add chopped sun-dried tomatoes or roasted red peppers for a Mediterranean version.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- If the dip is too thick, add a splash of milk or cream to thin it out.
- Serve with crackers, bread, or vegetables for dipping.
Storage instructions:
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, transfer the dip to an oven-safe dish and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the dip in a decorative bowl or dish. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve with crackers, bread, or vegetables for dipping. This dip pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting advice:
If the dip is too thick, add a splash of milk or cream to thin it out. If the dip is too runny, add more grated Parmesan cheese.
Food safety advice:
Make sure to wash the creeping woodsorrel leaves well before using them in the recipe.
Food history:
Creeping woodsorrel is a wild edible plant that has been used in traditional medicine for centuries. It is also known as wood sorrel, sourgrass, and shamrock.
Flavor profiles:
The creeping woodsorrel adds a tangy and slightly sour flavor to the dip, while the artichoke hearts add a nutty and earthy flavor. The Parmesan cheese adds a salty and savory flavor.
Serving suggestions:
Serve this dip as an appetizer or snack at your next party or gathering.
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