Superbowl Recipe - Artichoke Dip from icon Grill's Executive Chef Nick Musser

icon Grill’s Executive Chef Nick Musser tackles: Artichoke Dip

For the Artichoke Dip:
2 cups canned artichoke hearts, roughly chopped
½ cup mayo
1 roasted red pepper, diced
6 oz. shredded Gruyere Swiss Cheese
½ Tbsp. salt
¼ tsp black pepper

For the Bread Crumb Topping:
¼ cup fresh or toasted bread crumbs
1 tsp paprika
½ tsp salt
¼ tsp dried oregano
¼ tsp black pepper

Preheat oven to 350 degrees.

Mix artichoke dip ingredients together and spread in pan.In separate bowl mix bread crumb topping ingredients and sprinkle on top of artichoke spread. Bake until hot and bubbly. Serve with crackers or French bread.