Ingredients with Measurements:
- 8 oz Robiola di Intropio cheese
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Electric mixer or whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the Robiola di Intropio cheese, mayonnaise, sour cream, Parmesan cheese, parsley, and garlic. Mix until well combined.
3. Add the chopped artichoke hearts to the mixture and stir until evenly distributed.
4. Season with salt and pepper to taste.
5. Transfer the mixture to an oven-safe baking dish.
6. Bake for 20-25 minutes, or until the dip is hot and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
- 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: 260
- Fat: 23g
- Carbohydrates: 6g
- Protein: 9g
- Fiber: 2g
Substitutions for ingredients:
- Robiola di Intropio cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped spinach or kale for a healthier version of the dip.
- Add chopped sun-dried tomatoes for a burst of flavor.
- Add chopped bacon for a smoky twist.
Tips and tricks:
- Make sure to drain the artichoke hearts well before adding them to the mixture.
- Serve the dip with toasted bread or crackers.
- The dip can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
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 hot and bubbly.
Presentation ideas:
- Serve the dip in a hollowed-out bread bowl for a rustic presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with toasted bread or crackers.
Suggested side dishes:
- Crudité platter with fresh vegetables such as carrots, celery, and bell peppers.
Troubleshooting advice:
- If the dip is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to refrigerate any leftover dip promptly and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Robiola di Intropio is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's and sheep's milk and has a mild, tangy flavor.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or snack at parties or gatherings.
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Region: Italian