Busters Recipes

Baked Artichoke Parmesan Dip

1 large shallot, halved
2 cans artichoke hearts, packed in water, well drained (13.75 oz. each)
1/2 cup mayonnaise
1/2 cup sour cream
3 T. fresh lemon juice
1 cup grated Parmesan cheese
1/2 t. kosher salt
Freshly ground black pepper
1/3 cup unseasoned dry bread crumbs
1 1/2 t. finely minced fresh oregano
2 t. pure olive oil
Parmesan breadsticks, Crostini, pita chips, bagel chips, vegetable chips for dipping

In the bowl 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. In a small bowl, combine the bread crumbs, oregano and olive oil. Position rack in upper two thirds of oven and preheat oven to 400. 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, about 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.

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