Ingredients with Measurements:
- 1 block of queso panela cheese, crumbled
- 1 cup of fresh spinach, chopped
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh cilantro
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1 tablespoon of olive oil
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crumbled queso panela cheese, chopped spinach, sour cream, mayonnaise, chopped green onions, chopped fresh cilantro, minced garlic, ground cumin, salt, black pepper, and red pepper flakes. Mix well.
3. Heat the olive oil in a skillet over medium heat. Add the cheese and spinach mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the cheese is melted and the spinach is wilted.
4. Transfer the cheese and spinach mixture to an oven-safe baking dish.
5. Bake the dip in the preheated oven for 10-15 minutes, or until the top is golden brown and bubbly.
6. Remove the dip from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 22g
Carbohydrates: 5g
Protein: 9g
Substitutions for ingredients:
- Queso panela cheese can be substituted with queso fresco or feta cheese.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
- Sour cream can be substituted with Greek yogurt.
- Mayonnaise can be substituted with plain mayonnaise or vegan mayonnaise.
- Green onions can be substituted with regular onions or shallots.
- Fresh cilantro can be substituted with parsley or basil.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add chopped jalapenos or green chilies for a spicy kick.
- Add cooked and crumbled chorizo for a meaty twist.
- Use different types of cheese, such as Monterey Jack or cheddar, for a different flavor.
Tips and tricks:
- Make sure to crumble the queso panela cheese finely to ensure it melts evenly.
- If the dip is too thick, add a splash of milk to thin it out.
- Serve the dip with tortilla chips, pita bread, or sliced vegetables.
Storage instructions:
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dip, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, place the dip in an oven-safe dish and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the dip in a colorful bowl or dish to make it more visually appealing.
Garnishes:
Garnish the dip with chopped fresh cilantro or green onions.
Pairings:
Serve the dip with tortilla chips, pita bread, or sliced vegetables.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dip is too thick, add a splash of milk to thin it out.
- If the dip is too thin, add more cheese or sour cream to thicken it up.
Food safety advice:
- Make sure to cook the dip to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover dip in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Queso panela is a soft, mild cheese that is popular in Mexican cuisine. It is made from cow's milk and is similar in texture to queso fresco.
Flavor profiles:
This dip is creamy, cheesy, and slightly spicy, with a hint of cumin and garlic.
Serving suggestions:
Serve this dip as an appetizer or snack at your next party or gathering.
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Region: Mexican