Ingredients with Measurements:
- 1 can of artichoke hearts (14 oz)
- 1 cup of rimu cheese, grated
- 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
- 1/4 cup of chopped green onions
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Drain the artichoke hearts and chop them into small pieces.
3. In a food processor or blender, combine the rimu cheese, mayonnaise, sour cream, parmesan cheese, parsley, green onions, and garlic. Pulse until smooth.
4. Add the chopped artichoke hearts to the mixture and pulse a few more times until well combined.
5. Season with salt and pepper to taste.
6. Transfer the dip to an oven-safe dish and bake for 20-25 minutes, or until the top is golden brown and bubbly.
7. Serve hot with crackers, bread, or vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe makes about 2 cups of dip, serving 6-8 people.
Nutritional information:
- Calories: 240
- Fat: 22g
- Carbohydrates: 5g
- Protein: 7g
- Fiber: 2g
Substitutions for ingredients:
- Rimu cheese can be substituted with any other hard cheese, such as cheddar or gouda.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Fresh parsley and green onions can be substituted with dried herbs or other fresh herbs, such as basil or thyme.
Variations:
- Add 1/4 cup of chopped sun-dried tomatoes for a tangy twist.
- Substitute the artichoke hearts with spinach for a classic spinach dip.
- Add 1/4 cup of chopped bacon for a smoky flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- Use a high-quality rimu cheese for the best flavor.
- Serve the dip hot for the best texture.
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 dish with crackers or bread on the side.
- Garnish with chopped parsley or green onions for a pop of color.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crudité platter with vegetables such as carrots, celery, and bell peppers.
- Garlic bread or crostini.
Troubleshooting advice:
- If the dip is too thick, add a splash of milk or cream 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 refrigerate any leftover dip promptly and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- The artichoke dip originated in the United States in the 1950s and has since become a popular party appetizer.
Flavor profiles:
- The rimu cheese adds a nutty and slightly sweet flavor to the dip, while the artichoke hearts provide a tangy and slightly sour taste.
Serving suggestions:
- Serve the dip as an appetizer or snack at parties, game nights, or family gatherings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A