Ingredients with Measurements:
- 1 cup shredded provolone cheese
- 1 cup chopped artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Special equipment needed:
- 8-inch baking dish
- Mixing bowl
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded provolone cheese, chopped artichoke hearts, mayonnaise, sour cream, grated Parmesan cheese, minced garlic, black pepper, and salt.
3. Mix all the ingredients together until well combined.
4. Transfer the mixture into an 8-inch baking dish.
5. Bake the dip in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
6. Remove the dip from the oven and let it cool for a few minutes.
7. Serve the dip warm with your favorite crackers or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe yields about 6 servings.
Nutritional information:
- Calories: 279
- Fat: 25g
- Carbohydrates: 5g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of shredded cheese instead of provolone cheese.
- You can use canned or frozen artichoke hearts instead of fresh ones.
- You can substitute Greek yogurt for sour cream.
Variations:
- You can add chopped spinach or sun-dried tomatoes to the dip for extra flavor.
- You can use different types of cheese, such as cheddar or mozzarella.
- You can add some hot sauce or red pepper flakes for a spicy kick.
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.
- If the dip is too thick, you can add a little bit of milk to thin it out.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the dip in a decorative bowl or dish.
- Garnish the dip with chopped fresh herbs, such as parsley or chives.
Pairings:
- This dip pairs well with crackers, bread, or vegetables.
Suggested side dishes:
- Serve the dip with a side salad or some roasted vegetables for a complete meal.
Troubleshooting advice:
- If the dip is too runny, you can add more cheese or sour cream to thicken it up.
- If the dip is too thick, you can add a little bit of milk to thin it out.
Food safety advice:
- Make sure to properly store any leftover dip in the refrigerator.
- Do not leave the dip out at room temperature for more than 2 hours.
Food history:
- The origins of artichoke dip are unclear, but it became popular in the United States in the 1950s.
Flavor profiles:
- This dip is creamy, cheesy, and savory with a hint of garlic and black pepper.
Serving suggestions:
- Serve the dip as an appetizer or snack at parties or gatherings.
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