Ingredients with Measurements:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup milk
Special equipment needed:
- Large skillet
- 9-inch baking dish
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add chopped spinach and artichoke hearts to the skillet and cook for an additional 2-3 minutes.
4. Add cream cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes to the skillet and stir until melted and well combined.
5. Add milk to the skillet and stir until the mixture is smooth and creamy.
6. Transfer the mixture to a 9-inch baking dish and bake for 20-25 minutes, or until the top is golden brown and bubbly.
7. Serve hot with tortilla chips or sliced baguette.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 7g
- Protein: 11g
Substitutions for ingredients:
- Fresh spinach can be substituted for frozen spinach.
- Canned artichoke hearts can be substituted for fresh artichokes.
- Monterey Jack cheese can be substituted for mozzarella cheese.
- Whole milk can be substituted for 2% or skim milk.
Variations:
- Add cooked and crumbled bacon for a smoky flavor.
- Use a combination of different cheeses, such as cheddar, Gouda, or blue cheese.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to drain the spinach and artichokes well to prevent excess moisture in the dip.
- Soften the cream cheese in the microwave for 30 seconds to make it easier to mix.
- Stir the dip occasionally while baking to ensure even cooking.
Storage instructions:
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in the microwave or oven until heated through.
Presentation ideas:
- Serve the dip in a decorative bowl or dish.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
- Diced tomatoes
- Roasted red peppers
Pairings:
- Tortilla chips
- Sliced baguette
- Crudité vegetables
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the dip is too thick, add more milk to thin it out.
- If the dip is too thin, add more cheese 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.
Food history:
- Queso dip originated in Texas and is a popular appetizer in Tex-Mex cuisine.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Spicy
Serving suggestions:
- Serve as an appetizer or snack at parties or gatherings.
- Enjoy as a game day snack while watching sports.
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