- 5 thick-sliced bacon strips, chopped
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped
- 2 garlic cloves, minced
- 2 packages (8 ounces each) reduced-fat cream cheese
- 1/3 cup sour cream
- 1/2 teaspoon onion salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- Pita bread wedges, toasted
- 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).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Lemony Bacon-Artichoke Dip
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"We enjoyed this for football day!! Delish :) Served with tortilla chips and celery sticks."
"I didn't have onion salt, so i used celery salt. it is great with carrots and chips.I'll make this again!"
"Deleted the salt and chose to toast Naan bread rounds was great recipe!!!!"