Better Artichoke Dip

(better than this one, I mean)

2 15-oz. cans of artichoke hearts (not marinated!), drained and rinsed
8 oz. sour cream
1/3 cup mayonnaise (light is fine for the mayo and sour cream)
1/3 cup shredded parmesan, plus extra for topping
1/3 cup bread crumbs
1 clove garlic, minced
Zest of 1 lemon
Pinch of cayenne pepper (heavy pinch if you’re me)
Salt and pepper, to taste

Heat oven to 350. Put all ingredients in a food processor and pulse to combine (about ten times). Empty into an ovenproof 8×8 casserole. Top with parmesan cheese. Bake uncovered for about half an hour, or until top is brown. (I got impatient and turned on the broiler after about twenty minutes.)

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