Tuesday, December 10, 2013

Baked Artichoke Dip - Classic!

My photo does not do this delightful dip justice, but I promised I would blog the recipe I made for the Paint and Patina show today and if I make another batch for photos...well, you know, I will eat it all. This is a classic with a little updating...in a good way. You can make and refrigerate this dip a few days before your event, then pop it in the oven just before company arrives. It is a guaranteed hit.

Baked Artichoke - Parmigiano Reggiano Dip
Makes about 4 cups

1 large shallot, peeled and halved
2 cans (14 oz) artichoke hearts packed in water, well drained
1/2 cup mayo
1/2 cup sour cream
3 tablespoons freshly squeezed lemon juice (approx 2 lemons)
1 cup freshly grated good quality Parmigiano Reggiano cheese
1/2 tsp kosher salt
Freshly ground black pepper

For the Topping
1/3 cup unseasoned dry bread crumbs
1 1/2 tsp finely minced fresh oregano
2 tsp extra virgin olive oil
I have also been known to shred extra cheese on top and forgo the bread crumb topping...still yummy.

Pulse drained artichoke hearts and shallot in the work bowl of a food processor until
coarsely chopped.

In a medium bowl, combine mayo, sour cream, lemon juice, Parmigiano Reggiano cheese,
and salt. Add the shallot and artichokes and mix until well combined.  Season to taste with
pepper. Transfer to a buttered 1-1/2qt. shallow baking dish. Combine the bread crumbs, oregano and olive oil in a small bowl, set aside until ready to bake.

Preheat oven to 400°, position a rack in the upper two-thirds of the oven. Just before baking,
sprinkle the bread-crumb mixture on top of the dip. Bake until the bread crumbs are browned
and the dip is bubbling at the edges, 20 to 25 minutes. Serve hot.

If you make the dip several days ahead, be sure to remove it from the fridge about 40 minutes prior to baking.

I like to dip my favorite pita chips, but you could use crackers, breadsticks, crostini, bagel chips or thick cut vegetable chips. Enjoy!

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