Ingredients and Weight:
- Canned artichoke hearts, 1 (14 oz) can
- Cream cheese, 8 oz package
- Mayonnaise, 1/2 cup
- Sour cream, 1/2 cup
- Parmigiano-Reggiano cheese, grated, 1/2 cup
- Garlic powder, 1 tsp
- Onion powder, 1 tsp
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Drain the artichoke hearts and pat them dry with paper towels. Finely chop them.
- In a large bowl, combine the artichoke hearts, cream cheese, mayonnaise, sour cream, Parmigiano-Reggiano, garlic powder, onion powder, salt, and pepper. Stir well until everything is combined.
- Transfer the dip to a serving bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat the oven to 350°F (175°C).
- Bake the dip for 20 minutes, or until heated through and bubbly.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 500mg
- Carbohydrates: 25g
- Protein: 10g
Dish Characteristics:
- Creamy and flavorful
- Perfect for dipping with bread, crackers, or vegetables
- Can be served warm or cold
- Suitable for a crowd
User Comments:
- "This dip was so easy to make and it was a huge hit with my guests!"
- "I love the creamy texture and the tangy flavor."
- "I added some chopped bacon to the dip for extra flavor."
- "This dip is a great way to use up leftover artichokes."
- "I will definitely be making this dip again and again."
Special Precautions and Tips:
- Do not overbake the dip, as it will become dry.
- If you want a thinner dip, add a little more mayonnaise or milk.
- If you want a thicker dip, add a little more cream cheese.
- For a more sophisticated flavor, use truffle oil instead of olive oil.
