Recipe: CROSTINI WITH PROSCIUTTO ARTICHOKE DIP
- 1 1/2 cups sour cream
- 1/2 cup Hellman’s mayonnaise
- 6 artichoke hearts, cut into 1/2-inch slices
- 8 ounces prosciutto, thinly sliced and diced
- juice 1 whole lemon
- 2 dashes Tabasco
To prepare dip:
In a large bowl, add sour cream, mayonnaise, artichoke hearts and prosciutto. Fold in lemon juice, Tabasco, salt and pepper and mix well.
To prepare crostini:
Slice a loaf of Italian bread into thin slices. Cut out round pieces to form the crostini. Brush lightly with garlic oil, season with fresh oregano, salt and pepper. Bake at 350 for 5 minutes until golden brown.
To prepare bread bowl:
Cut out the center of a round loaf of Italian bread. Save cut bread and place aside. Roast hollowed bread in 350 oven for 15 minutes and then let cool.
Add prosciutto artichoke dip to the roasted bread bowl and garnish with crostini. Serve immediately.