Emily Slapin Lufkin's Artichoke Dip

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 shallot and artichokes and mix until well combined.

Season to taste with the pepper.

Transfer to a buttered 1 1/2 quart shallow baking dish.

In a small bowl, combine the bread crumbs, oregano and olive oil.

Position a rack in the upper tow-thirds of the oven and preheat the oven to 400 degrees.

Just before baking, sprinkle the bread-crumb mixture on top of the dip.

Bake until the bread crumbs are toasty brown and the dip is bubbling at the edges, 20 to 25 minutes.

Serve hot.

Dip Do-Ahead: The dip, without the bread-crumb topping, can be prepared, covered, and refrigerated up to 2 days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared, covered, and refrigerated up to 8 hours ahead, and sprinkled on just before baking.

Perfect for making ahead of time, transporting to the party, and cooking there. Hot dip!!

Unlike a lot of artichoke dips, this one is light on the mayo. Most recipes call for 1 cup, and this one calls for 1/2 cup of mayo and sour cream each, but is fine with as little as 1/4 cup each.