LEMONY BACON-ARTICHOKE DIP RECIPE
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. Heidi Jobe, Carrollton, Georgia
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Yield: 12 servings (1/4 cup each).
- Originally published as Lemony Bacon-Artichoke Dip in Taste of Home
- September/October 2014, p75
- Nutritional Facts
- 4 cup (calculated without pita wedges) equals 141 calories, 11 g fat (7 g saturated fat), 35 mg cholesterol, 421 mg sodium, 4 g carbohydrate, trace fiber, 6 g protein.
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