Lemony Bacon-Artichoke Dip
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 3 cups.
Move over, spinach-artichoke dip—bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. —Heidi Jobe, Carrollton, Georgia
Ingredients
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5 thick-sliced bacon strips, chopped
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1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped
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2 garlic cloves, minced
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2 packages (8 ounces each) reduced-fat cream cheese
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1/3 cup sour cream
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1/2 teaspoon onion salt
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons lemon juice
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1/2 cup grated Parmesan cheese
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Pita bread wedges, toasted
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Assorted vegetables, optional
Directions
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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.
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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 the bacon.
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3.
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges and, if desired, assorted vegetables.
Nutrition Facts
1/4 cup: 166 calories, 13g fat (8g saturated fat), 39mg cholesterol, 535mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 8g protein.
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