Posted January 6, 2005 by Nick Lindauer in Recipes


1 large shallot, halved
2 cans (13.75 ounces each) artichoke hearts packed in water, well-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
Freshly ground black pepper
1/3 cup seasoned dry bread crumbs
1 1/2 teaspoons finely minced fresh oregano
2 teaspoons pure olive oil

1. In the work bowl of a food processor fitted with the metal blade, pulse the shallot and artichoke hearts until coarsely chopped.

2. 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.

3. In a small bowl, combine the bread crumbs, oregano and olive oil.

4. 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.

5. Bake the dip until the bread crumbs are toasty brown and the dip is bubbling at the edges, 20 minutes to 25 minutes. Serve hot.

Nick Lindauer

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