Once again, another recipe I had to try from Skinny Dips by Diane Morgan. I told you I loved chips and dip so when I heard of these light alternatives to my favs, I couldn't stop cooking!! This is a great recipe for a party to serve a crowd!
-1 large shallot, halved
-2 cans (13.75 oz) artichoke hearts in water, drained
-1/2 cup light mayo
-1/2 cup light sour cream
-1 Tbsp fresh lemon juice
-1 cup freshly grated Parmesan cheese
-1/3 cup bread crumbs
-1 1/2 finely minced fresh oregano
-2 tsp olive oil
Make sure to get the artichokes in the can with water. The artichokes marinated in oil in the jar are quite a bit "less" healthy. :)
First, preheat the oven to 400 degrees. In a food processor mix the shallots and drained artichokes and pulse until chopped.
Now in a medium bowl blend together the mayo, sour cream, lemon juice, cheese and about 1/2 tsp of kosher or sea salt.
Mix in the shallots and artichokes in the bowl.
Now time to make the bread crumb topping! In another small mix together bread crumbs, oregano and 2 tsp olive oil. Stir until blended.
In a shallow baking dish, spray with non-stick spray and spread the artichoke mixture evenly. Sprinkle with the breadcrumb mixture and plop in the oven for 20-25 minutes or until it starts to bubble up with yumminess!
Serve hot with chips!!