Ingredients with Measurements:
- 1 cup sun-dried tomatoes (not packed in oil)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a food processor or blender, pulse sun-dried tomatoes until finely chopped.
3. In a large bowl, combine chopped sun-dried tomatoes, chopped artichoke hearts, mayonnaise, sour cream, grated Parmesan cheese, chopped fresh basil, minced garlic, salt, and pepper. Mix well.
4. Transfer the mixture to a 9-inch baking dish.
5. Bake for 25-30 minutes, or until the top is golden brown and the dip is heated through.
6. Serve hot with crackers, bread, or vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 3 cups of dip
- Serving size: 2 tablespoons
Nutritional information:
- Calories per serving: 80
- Total fat: 7g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 130mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 2g
Substitutions for ingredients:
- Sun-dried tomatoes: You can use sun-dried tomatoes packed in oil, but drain the oil before using. You can also use fresh tomatoes, but roast them in the oven for 15-20 minutes before using.
- Artichoke hearts: You can use frozen artichoke hearts instead of canned. Thaw them before using.
- Mayonnaise: You can use Greek yogurt or sour cream instead of mayonnaise.
- Parmesan cheese: You can use any grated hard cheese, such as Pecorino Romano or Asiago.
- Basil: You can use any fresh herb, such as parsley or cilantro.
Variations:
- Add chopped spinach or kale for extra greens.
- Add chopped roasted red peppers for extra sweetness.
- Add chopped olives or capers for extra saltiness.
- Add chopped jalapeños or red pepper flakes for extra spiciness.
Tips and tricks:
- Make sure to drain the sun-dried tomatoes and artichoke hearts well before using, to avoid excess moisture in the dip.
- You can make this dip ahead of time and refrigerate it until ready to bake.
- You can also freeze this dip for up to 3 months. Thaw it in the refrigerator overnight before baking.
Storage instructions:
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, bake it in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dip in a decorative baking dish or a hollowed-out bread bowl.
- Garnish the dip with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve the dip with crackers, bread, or vegetables, such as carrot sticks, celery sticks, or cucumber slices.
- Pair the dip with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve the dip as an appetizer before a main course, such as grilled chicken or fish.
- Serve the dip as part of a party platter, with other dips, cheeses, and charcuterie.
Troubleshooting advice:
- If the dip is too thick, add a little bit of milk or cream to thin it out.
- If the dip is too thin, add more grated Parmesan cheese or sour cream to thicken it up.
Food safety advice:
- Make sure to refrigerate the dip promptly after serving, and do not leave it at room temperature for more than 2 hours.
- Do not use expired or spoiled ingredients.
Food history:
- Sun-dried tomatoes and artichokes are both Mediterranean ingredients that have been used in cooking for centuries.
- Dips and spreads have been popular appetizers in many cultures, from hummus in the Middle East to guacamole in Mexico.
Flavor profiles:
- This dip is savory, tangy, and slightly sweet, with a rich and creamy texture.
- The sun-dried tomatoes add a concentrated tomato flavor, while the artichokes add a nutty and earthy flavor.
- The Parmesan cheese adds a salty and umami flavor, while the basil adds a fresh and herbaceous flavor.
Serving suggestions:
- Serve this dip at a party, a potluck, or a family gathering.
- Serve this dip as a snack or a light meal, with bread or crackers and a salad on the side.
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Taste: Savory, Tangy, Herbaceous, Umami, Creamy