Ingredients with Measurements:
- 2 cups of pebete, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/2 cup of onion, diced
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of sea salt
- 1/2 cup of cream cheese, softened
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 cup of Parmesan cheese, grated
- 1/2 cup of mozzarella cheese, grated
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 1 (10-ounce) package of frozen spinach, thawed and drained
Special Equipment Needed:
- Baking dish
- Skillet
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F.
2. In a large skillet, heat olive oil over medium heat.
3. Add the diced pebete, garlic, onion, oregano, basil, thyme, red pepper flakes, black pepper, and salt. Cook until the vegetables are softened, about 5 minutes.
4. In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Parmesan cheese, and mozzarella cheese.
5. Add the artichoke hearts and spinach and mix until combined.
6. Spread the pebete mixture in the bottom of a baking dish.
7. Top with the cream cheese mixture and spread evenly.
8. Bake for 25-30 minutes, or until the top is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 4-6
Nutritional Information:
Calories: 437
Fat: 33g
Carbohydrates: 18g
Protein: 14g
Substitutions for Ingredients
- Cream cheese: Greek yogurt
- Mayonnaise: Avocado oil
- Sour cream: Greek yogurt
- Parmesan cheese: Asiago cheese
- Mozzarella cheese: Cheddar cheese
Variations:
- Add cooked chicken or shrimp for a protein-packed version.
- Use different herbs and spices for a different flavor profile.
- Add roasted red peppers or olives for a Mediterranean twist.
Tips and Tricks:
- Make sure to drain the artichoke hearts and spinach to remove any excess moisture.
- Use a spatula to spread the cream cheese mixture evenly.
- Top with extra Parmesan cheese for an extra cheesy flavor.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F until heated through, about 10 minutes.
Presentation Ideas:
- Serve with toasted baguette slices or crackers.
- Garnish with fresh herbs or chopped tomatoes.
Garnishes:
- Chopped fresh parsley
- Chopped fresh basil
- Chopped fresh chives
Pairings:
- Grilled vegetables
- Roasted potatoes
- Crispy roasted cauliflower
Suggested Side Dishes:
- Salad
- Roasted vegetables
- Rice
Troubleshooting Advice:
- If the dip is too thick, add a few tablespoons of milk or cream to thin it out.
- If the dip is too thin, add a few tablespoons of cream cheese to thicken it up.
Food Safety Advice:
- Make sure to cook the pebete mixture until the vegetables are softened.
- Make sure to drain the artichoke hearts and spinach to remove any excess moisture.
- Refrigerate leftovers promptly and consume within 3 days.
Food History:
Pebete is a traditional Spanish dish made with diced potatoes, garlic, and onions. It is often served as a side dish or as a topping for other dishes.
Flavor Profiles:
This dish has a savory flavor with notes of garlic, onion, and herbs. The cream cheese, mayonnaise, and Parmesan cheese add a creamy and cheesy flavor.
Serving Suggestions:
This dish can be served as an appetizer or side dish. It can also be served as a topping for tacos, nachos, or salads.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A