Ingredients with Measurements:
- 1 can of artichoke hearts (14 oz), drained and chopped
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 cup of grated Parmesan cheese
- 1/2 cup of chopped Virginia pepperweed
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of lemon juice
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chopped artichoke hearts, mayonnaise, sour cream, grated Parmesan cheese, chopped Virginia pepperweed, chopped green onions, chopped fresh parsley, lemon juice, garlic powder, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish.
4. Bake for 25-30 minutes, or until the dip is hot and bubbly.
5. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 320
- Fat: 29g
- Carbohydrates: 6g
- Protein: 10g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream.
- You can use any type of grated cheese instead of Parmesan cheese.
- You can use any type of onion instead of green onions.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add chopped spinach or kale to the dip.
- You can add chopped sun-dried tomatoes to the dip.
- You can add chopped roasted red peppers to the dip.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- You can make the dip ahead of time and refrigerate it until ready to bake.
- Serve the dip with crackers, bread, or vegetables.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, preheat the oven to 350°F and bake for 10-15 minutes, or until hot and bubbly.
Presentation ideas:
- Serve the dip in a decorative bowl or dish.
- Garnish the dip with chopped Virginia pepperweed or parsley.
Garnishes:
- Chopped Virginia pepperweed
- Chopped fresh parsley
Pairings:
- Crackers
- Bread
- Vegetables
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Salad
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 cheese or sour cream to thicken it up.
Food safety advice:
- Make sure to refrigerate any leftover dip promptly.
Food history:
- Virginia pepperweed is a wild herb that grows in Virginia and other parts of the United States. It has a peppery flavor and is often used in salads and dips.
Flavor profiles:
- Creamy
- Cheesy
- Peppery
- Tangy
Serving suggestions:
- Serve the dip as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A