1 cup coarsely torn Fresh Bread Crumbs (I used bread crumbs made from Udi's Gluten Free Bread that I make from the heels and keep stored in my freezer)
1 cup grated Parmesan Cheese
1/4 cup coarsely chopped fresh Parsley (I just used dried and eyeballed the amount until it looked pretty but not overdone)
1 cup Mayonnaise
1 (8-ounce) container of Sour Cream
1 can (14-ounces) Artichoke Hearts, drained and chopped
1 jar (12-ounces) Marinated Artichoke Hearts, drained and chopped
1 clove Garlic, finely minced
2 Tbs. Olive Oil
- Combine bread crumbs, 1/4 cup cheese and parsley in small bowl; set aside.
mayo, sour cream, remaining 3/4 cup cheese, artichokes and garlic in
medium bowl. Evenly spread artichoke mixture in 9-inch pie plate; top
with bread crumb mixture, then drizzle with olive oil.
- Bake uncovered 35 minutes or until heated through.
- Serve with your favorite dippers (We used tortilla chips).