Appetizer > Dips > Cheese Dips > Dutch Cheese Dips

Parrano and Artichoke Dip Recipe

Ingredients with Measurements:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup grated Parrano cheese
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Mixing bowl
- Baking dish
- Oven

Step-by-step instructions:

1. Preheat oven to 350°F.

2. In a mixing bowl, combine the chopped artichoke hearts, grated Parrano cheese, mayonnaise, grated Parmesan cheese, sour cream, minced garlic, black pepper, salt, and cayenne pepper. Mix well.

3. Transfer the mixture to a baking dish.

4. Bake for 25-30 minutes, or until the dip is hot and bubbly.

5. Remove from the oven and sprinkle with chopped fresh parsley.

6. Serve hot with crackers, bread, or vegetables.


- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 6-8 servings

Nutritional information:
- Calories: 360
- Fat: 34g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 710mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 9g

Substitutions for ingredients:
- Instead of Parrano cheese, you can use Gouda or Asiago cheese.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.

Variations:
- Add chopped spinach or kale for a healthier version.
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different herbs like basil or oregano for a different taste.

Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid a watery dip.
- You can make this dip ahead of time and refrigerate until ready to bake.
- If you want a thicker dip, add more Parmesan cheese.

Storage instructions:
- Store leftover dip 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 hot and bubbly.

Presentation ideas:
- Serve the dip in a bread bowl for a fun presentation.
- Garnish with chopped fresh herbs or grated cheese.

Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
- Chopped fresh chives

Pairings:
- Crackers
- Bread
- Vegetables like carrots, celery, or bell peppers

Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Salad

Troubleshooting advice:
- If the dip is too thick, add a little more sour cream or mayonnaise.
- If the dip is too thin, add more cheese.

Food safety advice:
- Make sure to refrigerate leftovers promptly and discard any dip that has been left out at room temperature for more than 2 hours.

Food history:
- Artichoke dip originated in the United States in the 1950s and has since become a popular appetizer.

Flavor profiles:
- Creamy
- Cheesy
- Tangy
- Savory

Serving suggestions:
- Serve as an appetizer or snack at parties or gatherings.
- Enjoy as a side dish with grilled chicken or fish.

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Taste: Creamy, Savory, Tangy, Herby, Cheesy