Ingredients with Measurements:
- 1 cup of chopped canned artichoke hearts
- 1 cup of grated Tomme cheese
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- 1 tablespoon of lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Mixing spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chopped artichoke hearts, grated Tomme cheese, mayonnaise, sour cream, grated Parmesan cheese, chopped parsley, chopped green onions, lemon juice, minced garlic, salt, and pepper.
3. Mix all the ingredients until well combined.
4. Transfer the mixture to a baking dish.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes.
7. Garnish with additional chopped parsley and green onions, if desired.
8. Serve warm with crackers or sliced baguette.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 5g
- Protein: 9g
Substitutions for ingredients:
- Tomme cheese can be substituted with Gruyere or Swiss cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Canned artichoke hearts can be substituted with frozen or fresh artichoke hearts.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Top with breadcrumbs for a crunchy texture.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to drain the canned artichoke hearts well before chopping.
- Use a good quality cheese for the best flavor.
- Serve the dip warm for the best taste.
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 heated through.
Presentation ideas:
- Serve the dip in a decorative bowl or ramekin.
- Garnish with fresh herbs or chopped vegetables.
Garnishes:
- Chopped parsley
- Chopped green onions
- Chopped tomatoes
- Sliced olives
Pairings:
- Crackers
- Sliced baguette
- Vegetable sticks
Suggested side dishes:
- Salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the dip is too thick, add a tablespoon of milk or cream to thin it out.
- If the dip is too runny, add a tablespoon of flour or cornstarch to thicken it up.
Food safety advice:
- Make sure to refrigerate any leftover dip promptly.
- Discard any dip that has been left out at room temperature for more than 2 hours.
Food history:
- Artichokes have been cultivated for centuries and were first introduced to the United States in the 19th century.
- Tomme cheese is a semi-hard cheese that originated in the French Alps.
Flavor profiles:
- Creamy
- Cheesy
- Tangy
- Savory
Serving suggestions:
- Serve as an appetizer or snack.
- Serve at a party or gathering.
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