Recipes by Mom |
Mom's Baked Artichoke-Parmesan Dip |
| This great dip recipe will keep any party on track. Enjoy this Baked Artichoke-Parmesan Dip with your favorite Christmas Drinks and Puffy Chicks. |
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Ingredients |
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- 1 large shallot, halved
- 2 (14 ounce) cans water-packed artichokes, drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons fresh lemon juice
- 1 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1/3 cup dry bread crumbs, plain
- 2 teaspoons chopped fresh oregano
- 2 teaspoons olive oil
- Measuring spoons
- Mixing bowls
- 1.5 quart shallow baking dish
- Food processor
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Preparation |
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Baked Artichoke-Parmesan Dip |
Place the shallot and artichokes in the bowl of a food processor and pulse until coarsely chopped. In a medium bowl, combine the mayonnaise, sour cream, lemon juice, cheese and salt. Add the artichoke mixture and mix until well combined. Season with pepper. Transfer to a buttered, 1.5 quart shallow baking dish. In a small bowl combine the crumbs, oregano and oil. Spread mixture evenly over the artichoke mixture and bake at 400º F until the dip is bubbly and the crumb mixture is golden brown, about 20 minutes. Serve hot. Makes 4 cups.
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Helpful Hints |
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| If you do not have a food processor, then chop the artichokes and shallot by hand. Dried oregano can be easily substituted for fresh oregano in this Baked Artichoke-Parmesan Dip recipe. |
© Copyright 2005, 2006 Richard von Kleist — Von Kleist Communications. All Rights Reserved. |
