Ingredients with Measurements:
- 1 cup Queijo do Pico cheese, grated
- 1 can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Oven-safe baking dish
- Mixing bowl
- Spoon or spatula
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine Queijo do Pico cheese, artichoke hearts, mayonnaise, sour cream, Parmesan cheese, green onions, garlic, and black pepper.
3. Mix all ingredients until well combined.
4. Transfer the mixture to an oven-safe baking dish.
5. Bake for 20-25 minutes or until the top is golden brown and bubbly.
6. Remove from the oven and let it cool for a few minutes.
7. Serve with crackers, bread, or vegetables.
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
- Oven temperature: 350°F (175°C)
- This recipe serves 6-8 people.
- Calories: 250
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 500mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- Queijo do Pico cheese can be substituted with any other hard cheese, such as Parmesan or Romano cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Green onions can be substituted with chopped chives or shallots.
- Add chopped spinach or kale for a healthier version.
- Add chopped sun-dried tomatoes for a more flavorful dip.
- Add chopped bacon for a smoky flavor.
Tips and Tricks:
- Make sure to drain the artichoke hearts well to avoid a watery dip.
- Grate the cheese finely for a smoother texture.
- Serve the dip warm for the best flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the dip in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Serve the dip in a decorative bowl or dish.
- Garnish with chopped parsley or chives.
- Chopped parsley or chives
- Crackers, bread, or vegetables
Suggested Side Dishes:
- Grilled chicken or fish
- Roasted vegetables
- If the dip is too thick, add a tablespoon of milk or cream to thin it out.
- If the dip is too watery, add more cheese or sour cream to thicken it.
Food Safety Advice:
- Make sure to refrigerate any leftovers promptly.
- Do not leave the dip at room temperature for more than 2 hours.
- Queijo do Pico is a traditional cheese from the Azores islands in Portugal. It is made from cow's milk and has a sharp and salty flavor.
- The Queijo do Pico and artichoke dip has a creamy and tangy flavor with a hint of garlic and black pepper.
- Serve the dip as an appetizer or snack.
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