BAKED ARTICHOKE-PARMESAN DIP

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 breadcrumbs
1 1/2 teaspoons finely minced fresh oregano
2 teaspoons pure olive oil

Position a rack in the upper two-thirds of the oven and preheat the oven to 400 degrees. Butter a 1 1/2-quart shallow baking dish.

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

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.

In a small bowl, combine the bread crumbs, oregano and olive oil. Just before baking, sprinkle the bread-crumb mixture on top of the artichoke dip.

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.

TO MAKE AHEAD:
The dip, without the bread-crumb topping, can be prepared, covered and refrigerated as long as two days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared as long as eight hours ahead and sprinkled on just before baking.

Makes about 4 cups (16 servings)
Source: Delicious Dips by Diane Morgan