As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in English:
“Theres nothing party guests love more than hot artichoke dip. Weve upgraded our recipe by adding extra veggies and cutting back on extra fat, so you can indulge guilt-free. Recipe source: Everyday Food, May 2007. 45 minutes, 10 minutes, 8 servings. Ingredients: 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and chopped. 1/2 cup light mayonnaise. 1/4 cup plus 1 tablespoon grated Parmesan cheese. 1 tablespoon fresh lemon juice. 1 garlic clove, chopped. 1 scallion, chopped, plus more for garnish. Serving suggestions: lettuce leaves (such as endive wedges) or whole-wheat pita bread. Directions: 1. Preheat oven to 425 degrees. In a food processor, place half the artichokes, mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth. 2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan. 3. Bake until golden and bubbly, 30 to 35 minutes. Garnish with scallion and serve with crudites or pita bread.”
26.04.2023 @ 21:32
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in English:
“Theres nothing party guests love more than hot artichoke dip. Weve upgraded our recipe by adding extra veggies and cutting back on extra fat, so you can indulge guilt-free. Recipe source: Everyday Food, May 2007. 45 minutes, 10 minutes, 8 servings. Ingredients: 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and chopped. 1/2 cup light mayonnaise. 1/4 cup plus 1 tablespoon grated Parmesan cheese. 1 tablespoon fresh lemon juice. 1 garlic clove, chopped. 1 scallion, chopped, plus more for garnish. Serving suggestions: lettuce leaves (such as endive wedges) or whole-wheat pita bread. Directions: 1. Preheat oven to 425 degrees. In a food processor, place half the artichokes, mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth. 2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan. 3. Bake until golden and bubbly, 30 to 35 minutes. Garnish with scallion and serve with crudites or pita bread.”