Gluten-Free Artichoke Dip

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

  • Preheat oven to 350° F
  • Combine bread crumbs, 1/4 cup cheese and parsley in small bowl; set aside.
  • Combine 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).