Hey everyone, and Happy New Year!! One of my resolutions for 2013 is to cook more and eat out less, and Tyler couldn't be happier about that! I absolutely love eating out - what's better than someone waiting on you, cooking for you and then cleaning up after you?! Seriously. But lately, I've found myself thinking "I could make that and it would taste just as good, if not better" or "I could have bought a Tory Burch bracelet or a new outfit or shoes for what our meal just cost us". Yes - I went there.
With it being the holidays, I was able to get in some practice with new recipes. I made this recipe for Christmas and it was a huge hit with the fam! Here y'all go! :)
- 1 large shallot
- 2 (14 ounce) cans of artichoke hearts, drained
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 3 tablespoons of fresh lemon juice
- 1 cup of grated Parmesan cheese
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground pepper
- 1/3 cup of dry bread crumbs
- 1 1/2 teaspoons of finely minced fresh oregano
- 2 teaspoons of olive oil
Step 1: In a food processor, or blender, pulse the shallot and artichoke hearts until coarsely chopped. Preheat oven to 400 F.
|Step 2: Mix shopped shallots and artichokes, mayo, sour cream, lemon juice, Parmesan cheese, salt and pepper. Once mixed, transfer to a buttered 1 1/2 quart shallow baking dish.|
|Step 3: In a separate bowl, combine the bread crumbs, oregano and olive oil.|
|Keep the two mixtures separate, until your ready to place in the oven.|
|Step 4: Once oven is preheated, sprinkle the bread crumb mixture evenly over the artichoke dip. Place in the oven and bake for 20 to 25 minutes - the bread crumbs should be toasty brown and the dip should be bubbling around the edges.|
|Enjoy with Ritz crackers, Wheat Thins, or, our personal fave - a french baguette, thinly sliced.|
Do you have a favorite artichoke dip? I'm looking for a great Spinach & Artichoke dip, if you have one that you'd like to share!