The Supreme Artichoke Dip

• 1 red onion, roughly chopped
• 2 green onions, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 cans artichoke hearts packed in water, drained and roughly chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp. lemon juice
• 1 tsp. grated lemon zest
• 1 cup grated Parmigiano Reggiano
• 1/2 tsp. hot paprika
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 cup bread crumbs (unseasoned)
• 1 tsp. dried oregano
• 1 tsp. parsley, finely chopped
• 2 to 3 tbsp. olive oil

1. Preheat the oven to 400 degrees F.
2. Place the red onion, green onion, garlic and artichoke in the bowl of a food processor. Pulse until the mixture is combined and everything is coarsely chopped.
3. In a bowl, mix the mayonnaise, sour cream, lemon juice, lemon zest and Parmigiano.
4. Add the onion and artichoke mixture and mix well.
5. Add the paprika, salt and pepper and taste. Adjust seasoning as desired.
6. Spoon the mixture into a 9-inch shallow baking dish (you can use any baking dish as long as it’s shallow).
7. In a bowl, combine the breadcrumbs, oregano and parsley. Add enough oil so that the crumbs clump together and you have a streusel-like topping.
8. Sprinkle the crumbs evenly over the artichoke dip.
9. Bake until the mixture bubbles at the sides and the crumbs have turned a deep golden colour.
10. Serve immediately with pita chips, crackers or bread sticks.
11. Enjoy!