Ingredients with Measurements:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup grated Prima Donna cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- 9-inch baking dish
- Mixing bowl
- Mixing spoon
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine artichoke hearts, spinach, mayonnaise, Prima Donna cheese, Parmesan cheese, sour cream, green onions, garlic, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Transfer the mixture to a 9-inch baking dish.
5. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 390
- Fat: 35g
- Carbohydrates: 8g
- Protein: 12g
Substitutions for ingredients:
- Prima Donna cheese can be substituted with any hard, aged cheese such as Parmesan or Asiago.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Frozen spinach can be substituted with fresh spinach.
Variations:
- Add diced jalapeños or red pepper flakes for a spicy kick.
- Use a combination of different cheeses such as mozzarella or cheddar.
- Add diced cooked bacon for a smoky flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts and spinach well to avoid a watery dip.
- Grate the cheese finely to ensure it melts evenly.
- Serve with tortilla chips, crackers, or sliced baguette.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in a decorative baking dish.
- Garnish with chopped parsley or additional grated cheese.
Garnishes:
- Chopped parsley
- Additional grated cheese
Pairings:
- Tortilla chips
- Crackers
- Sliced baguette
Suggested side dishes:
- Crudité platter
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the dip is too watery, drain the artichoke hearts and spinach well before mixing.
- If the dip is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
- Make sure to store leftovers in the refrigerator within 2 hours of cooking.
- Do not leave the dip at room temperature for more than 2 hours.
Food history:
- Spinach and artichoke dip became popular in the 1990s in the United States.
Flavor profiles:
- Creamy
- Cheesy
- Savory
Serving suggestions:
- Serve as an appetizer or snack at parties or gatherings.
- Serve as a side dish for dinner.
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