Ingredients with Measurements:
- 1 cup of Provola Silana cheese, grated
- 1 cup of artichoke hearts, chopped
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the grated Provola Silana cheese, chopped artichoke hearts, mayonnaise, sour cream, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, and pepper. Mix well.
3. Transfer the mixture to an oven-safe baking dish and smooth the top.
4. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
5. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Total fat: 25g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 500mg
Total carbohydrates: 6g
Dietary fiber: 2g
Sugars: 2g
Protein: 10g
Substitutions for ingredients:
- Instead of Provola Silana cheese, you can use any other type of cheese that melts well, such as mozzarella or cheddar.
- Instead of fresh parsley, you can use dried parsley or any other fresh herb, such as thyme or rosemary.
- Instead of artichoke hearts, you can use spinach or roasted red peppers.
Variations:
- Add chopped sun-dried tomatoes for a tangy twist.
- Use Greek yogurt instead of sour cream for a healthier version.
- Add chopped cooked bacon for a smoky flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- You can prepare the dip ahead of time and refrigerate it until ready to bake.
- Serve the dip with toasted bread, crackers, or raw vegetables.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, transfer it to an oven-safe dish and bake in a preheated oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the dip in a decorative bowl or ramekin.
- Garnish with chopped fresh parsley or grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Toasted bread
- Crackers
- Raw vegetables, such as carrots, celery, and bell peppers
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Salad
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 sour cream to thicken it up.
Food safety advice:
- Make sure to cook the dip until it reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Provola Silana cheese is a type of Italian cheese that is made from cow's milk and originates from the Sila plateau in Calabria, Italy.
- Artichokes are a type of thistle that are native to the Mediterranean region and have been cultivated for thousands of years.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Tangy
Serving suggestions:
- Serve the dip as an appetizer or snack at a party or gathering.
- Enjoy as a side dish with grilled chicken or roasted vegetables.
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Region: Italian