Ingredients with Measurements:
- 1 package (4 servings) instant mashed potatoes
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Electric mixer or potato masher
- Large pot for boiling water
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the instant mashed potatoes and cook according to package instructions.
2. While the potatoes are cooking, prepare the spinach and artichoke mixture. In a large mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, sour cream, milk, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix well.
3. Once the potatoes are cooked, drain them and return them to the pot. Add the spinach and artichoke mixture to the pot and mix well with an electric mixer or potato masher until the potatoes are smooth and creamy.
4. Taste and adjust seasoning as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 12g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Frozen spinach can be substituted with fresh spinach, but it will need to be cooked and drained before adding to the mixture.
- Canned artichoke hearts can be substituted with frozen or fresh artichoke hearts, but they will need to be cooked and chopped before adding to the mixture.
- Sour cream can be substituted with Greek yogurt or cream cheese.
- Milk can be substituted with almond milk or soy milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked bacon or pancetta for a meaty twist.
- Use roasted garlic instead of fresh garlic for a milder flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to drain the spinach and artichoke hearts well to avoid a watery mixture.
- Use an electric mixer or potato masher to ensure the potatoes are smooth and creamy.
- Add more milk if the mixture is too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or individual ramekins.
- Garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Grilled chicken
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed sweet potatoes
Troubleshooting advice:
- If the mixture is too thick, add more milk.
- If the mixture is too thin, add more instant mashed potatoes.
Food safety advice:
- Make sure to cook the instant mashed potatoes and any other ingredients thoroughly before serving.
Food history:
- Spinach and artichoke dip is a popular appetizer in the United States, and this recipe is a twist on that classic dish.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve as a side dish or a main course.
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