Ingredients with Measurements:
- 1 can of artichoke hearts (14 oz), drained and chopped
- 1 cup of Timphan cheese, shredded
- 1 cup of mayonnaise
- 1/2 cup of Parmesan cheese, grated
- 1/2 cup of sour cream
- 1/4 cup of green onions, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Spoon or spatula for mixing
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chopped artichoke hearts, Timphan cheese, mayonnaise, Parmesan cheese, sour cream, green onions, minced garlic, salt, and pepper. Mix well.
3. Transfer the mixture to an oven-safe baking dish.
4. Bake for 25-30 minutes or until the top is golden brown and bubbly.
5. Remove from the oven and let it cool for a few minutes.
6. Serve warm with your favorite crackers or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 380
- Total fat: 36g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 710mg
- Total carbohydrates: 6g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Timphan 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.
Variations:
- Add chopped spinach or kale to the mixture for a healthier version.
- Add diced jalapeños or red pepper flakes for a spicy kick.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid excess moisture in the dip.
- Use freshly grated Parmesan cheese for better flavor.
- Serve the dip warm for the best taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the dip in a decorative bowl or dish.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with crackers, sliced baguette, or pita chips.
Suggested side dishes:
- Fresh vegetables such as carrots, celery, or bell peppers.
Troubleshooting advice:
- If the dip is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Artichoke dip originated in the United States in the 1950s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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