Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, combine thawed and drained spinach, chopped artichoke hearts, mayonnaise, Parmesan cheese, olive oil, salt, and pepper. Mix well.
3. Grill hot dogs for 6-8 minutes, or until cooked through.
4. Toast hot dog buns on the grill for 1-2 minutes, or until lightly browned.
5. Place each hot dog in a toasted bun and top with the spinach and artichoke mixture.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 25g
- Carbohydrates: 23g
- Protein: 11g
Substitutions for ingredients:
- Frozen spinach can be substituted with fresh spinach.
- Canned artichoke hearts can be substituted with marinated artichoke hearts.
Variations:
- Add sliced cherry tomatoes to the spinach and artichoke mixture for a pop of color and flavor.
- Top with shredded mozzarella cheese for a cheesy twist.
Tips and tricks:
- Make sure to drain the spinach and artichoke hearts well to avoid a soggy hot dog.
- Use a grill basket to prevent the spinach and artichoke mixture from falling through the grill grates.
Storage instructions:
- Leftover spinach and artichoke mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover hot dogs in the microwave or on the grill until heated through.
Presentation ideas:
- Serve hot dogs on a platter with a side of chips or fries.
Garnishes:
- Top with chopped fresh parsley for a pop of color.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the spinach and artichoke mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Hot dogs originated in Germany in the 17th century and were brought to the United States by German immigrants.
Flavor profiles:
- Savory, salty, and slightly tangy.
Serving suggestions:
- Serve hot dogs on a platter with a side of chips or fries.
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