Taste of Tuesday: Baked Artichoke Dip

I don't know about y'all, but every time we go out to eat and Artichoke dip is an option - I'm all over it! This dip has Parmesan as it's special ingredient and it is a m a z i n g. My aunt always has this for an appetizer when she has get togethers, and now I make for our parties! I hope you enjoy it as much as we do!

Ingredients:

- 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 chopped 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 breadcrumbs, 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.

Step 5: Slice french bread and broil for a few minutes.

ENJOY on sliced french bread or Ritz crackers!

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