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Lemony Bacon-Artichoke Dip

6 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 25 min.

Makes

3 cups

Updated: Aug. 18, 2022
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
Lemony Bacon-Artichoke Dip
Lemony Bacon-Artichoke Dip Recipe photo by Taste of Home
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Ingredients

  • 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
  • Assorted vegetables, optional

Directions

  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 the bacon.
  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.