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Recipe Thursday-Baked Artichoke-Parmesan Dip

Posted on December 30th, 2010 | Posted in Appetizer, Recipes

This year for Christmas I found myself celebrating with friends, rather than family. It is always exciting to see what other families do for their traditions. Hopefully they don’t take Vince Vaughns advice in Four Christmases and go the lying route, since you can’t spell families without lies…anyways for Christmas Eve I gathered with my friend’s family. We went to a Christmas Eve church service and then we went home and ate all the different appetizers that we brought, and watched Christmas movies. I must say that we had quite the feast for just four women! I brought Baked Artichoke-Parmesan Dip with homemade pita chips. This recipe did not disappoint. It was bubbly-hot, rich, and oozing with artichoke flavor. I liked this dip over other artichoke dips since I could really taste the artichoke flavor and it was not overwhelmingly creamy. Possibly you could impress your friends this New Year’s Eve with this app!

Baked Artichoke-Parmesan Dip


Yield 4 Cups

Ingredients

1 large shallot, halved
2 cans (14oz each) artichoke hearts packed in water, well drained (990149)
1/2 cup mayonnaise (992170)
1/2 cup sour cream (HPH050)
3 tablespoons fresh lemon juice (990323)
1 cup grated Parmesan cheese (LCF701)
1/2 teaspoon kosher salt (CQS030)
freshly ground black pepper (CQP065)
1/3 cup unseasoned dry bread crumbs (991870)
1 teaspoon oregano (CQO075)
2 teaspoons pure olive oil (992055)

Method

In the workbowl of a food processor fitted with the metal blade, pulse the shallot and artichoke hearts until coarsely chopped. In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Parmesan cheese, and salt. Add the chopped shallots and artichokes and mix until well combined. Season to taste with pepper. Transfer to a buttered 1 1/2-quart shallow baking dish. (I did not have one so I used a 9″ ceramic pie pan). In a small bowl, combine the bread crumbs, oregano, and olive oil.

Position a rack in the upper two-thirds of the oven and preheat the oven to 400 degrees. Just before baking, sprinkle the bread-crumb mixture on top of the artichoke dip. Bake the dip until the bread crumbs are toasty brown and the dip is bubbling at the edges, 20 to 25 minutes. Serve hot.

Dip Do-Ahead: The dip, without the bread crumb topping, can be prepared, covered, and refrigerated up to 2 days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.

Recipe from Delicious Dips Cookbook

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