Ingredients with Measurements:
- 1 can of artichoke hearts (14 oz)
- 1/2 cup of Picón Bejes-Tresviso cheese, crumbled
- 1/2 cup of cream cheese, softened
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional)
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Drain the artichoke hearts and chop them into small pieces.
3. In a mixing bowl, combine the Picón Bejes-Tresviso cheese, cream cheese, sour cream, mayonnaise, Parmesan cheese, garlic, salt, black pepper, and red pepper flakes (if using). Mix well.
4. Add the chopped artichoke hearts to the cheese mixture and stir until evenly combined.
5. Transfer the mixture to an oven-safe baking dish and smooth the top with a spoon or spatula.
6. Bake for 20-25 minutes, or until the dip is hot and bubbly.
7. Remove from the oven and sprinkle with chopped parsley.
8. Serve hot with crackers, bread, or vegetables.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
4-6 people
Nutritional information:
Calories: 200
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 450mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- Picón Bejes-Tresviso cheese: You can substitute any blue cheese or a strong-flavored cheese, such as Roquefort, Gorgonzola, or Stilton.
- Artichoke hearts: You can substitute canned or frozen spinach, chopped roasted red peppers, or sun-dried tomatoes.
Variations:
- Add chopped cooked bacon or ham for a meaty version.
- Add chopped fresh herbs, such as thyme, rosemary, or chives, for extra flavor.
- Add a splash of hot sauce or Worcestershire sauce for a spicy or savory kick.
- Use different types of cheese, such as cheddar, mozzarella, or feta, for a different flavor profile.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Drain the artichoke hearts well to avoid excess liquid in the dip.
- You can make this dip ahead of time and refrigerate it until ready to bake.
- If the dip is too thick, you can add a splash of milk or cream to thin it out.
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 colorful bowl or ramekin, garnished with chopped parsley or other fresh herbs.
Garnishes:
Chopped fresh herbs, such as parsley, thyme, or chives.
Pairings:
Crackers, bread, or vegetables, such as carrot sticks, celery, or cucumber slices.
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables, such as broccoli, cauliflower, or Brussels sprouts
- Salad with a tangy vinaigrette
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 cheese or reduce the amount of sour cream or mayonnaise.
Food safety advice:
- Make sure to refrigerate leftovers promptly and discard any leftover dip that has been sitting at room temperature for more than 2 hours.
- Avoid using expired or moldy cheese or other ingredients.
Food history:
Picón Bejes-Tresviso is a blue cheese from the Cantabrian Mountains in northern Spain. It is made from cow's milk and has a strong, pungent flavor. Artichokes are a popular ingredient in Mediterranean cuisine and are often used in dips and spreads.
Flavor profiles:
This dip has a creamy, tangy, and slightly spicy flavor, with a strong blue cheese taste and a hint of garlic and Parmesan cheese.
Serving suggestions:
This dip is perfect for parties, game nights, or as a snack or appetizer. It pairs well with a variety of crackers, bread, or vegetables.
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Region: Spanish