Lemony Bacon-Artichoke Dip

Lynn Dine

By
@diner524

A recipe from my most recent "Taste of Home" magazine by Heidi Jobe, Carrollton, Georgia. "Move over, spinach-artichoke dip. Bacon adds an extra layer of smokiness to this fabulous recipe. And you might want to double it-we never any leftovers."


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Comments:

Serves:

12 (1/4 cup per serving)

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

5 slice
thick-sliced bacon strips, chopped
14 oz
can of water-packed quartered artichoke hearts, drained and chopped
2
garlic cloves, minced
2 pkg
8 ounce reduced-fat cream cheese
1/3 c
sour cream
1/2 tsp
onion salt
1/4 tsp
salt
1/8 tsp
pepper
2 Tbsp
fresh lemon juice (bottled lemon juice just won't taste as good)
1/2 c
grated parmesan cheese
toasted pita bread wedges, tortilla chips, veggies etc for serving

Directions Step-By-Step

1
Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.
2
In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half of the bacon.
3
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, 25-30 minutes or until golden brown. Serve with pita wedges.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Diabetic, Gluten-Free