Ingredients with Measurements:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup Ragusano cheese, grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
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 chopped artichoke hearts, Ragusano cheese, mayonnaise, sour cream, Parmesan cheese, minced garlic, black pepper, salt, and lemon juice. Mix well.
3. Transfer the mixture to an oven-safe baking dish.
4. Bake for 20-25 minutes, or until the top is golden brown and the dip is heated through.
5. Remove from the oven and sprinkle with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 350°F
Serving size:
- This recipe makes about 2 cups of dip, serving 6-8 people.
Nutritional information:
- Calories: 267
- Fat: 24g
- Carbohydrates: 6g
- Protein: 9g
Substitutions for ingredients:
- Ragusano cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Parmesan cheese can be substituted with any other hard cheese, such as Asiago or Romano.
Variations:
- Add chopped spinach or kale for extra nutrition.
- Use different herbs, such as basil or oregano, for a different flavor profile.
- Add chopped sun-dried tomatoes for a burst of sweetness.
Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid excess moisture in the dip.
- Grate the cheese finely for a smoother texture.
- Serve with toasted baguette slices or pita chips for dipping.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dip in a decorative bowl with fresh herbs or sliced vegetables for garnish.
Garnishes:
- Fresh parsley, chopped
- Sliced cherry tomatoes
- Chopped green onions
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Toasted baguette slices
- Pita chips
- Crudité platter with sliced vegetables
Troubleshooting advice:
- If the dip is too thick, add a tablespoon of milk or cream to thin it out.
- If the dip is too thin, add more cheese or mayonnaise to thicken it up.
Food safety advice:
- Make sure to store any leftover dip in the refrigerator and discard after 3 days.
Food history:
- Ragusano cheese is a traditional Italian cheese made from cow's milk in the Ragusa region of Sicily.
Flavor profiles:
- The Ragusano cheese adds a nutty, salty flavor to the dip, while the artichoke hearts provide a slightly tangy and earthy taste.
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
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Region: Italian