Move over, spinach-artichoke dip—bacon adds much more flavor.
Ingredients
- 5 thick-sliced bacon strips, chopped
- 1 can (14 oz) water-packed quartered artichoke hearts, drained and chopped
- 2 garlic cloves, minced
- 2 package (8 oz each) reduced-fat cream cheese
- 1/3 cup sour cream
- 1/2 tsp onion salt
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Tbsp lemon juice
- 1/2 cup grated Parmesan cheese
Directions
- Preheat oven to 400 degrees. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove and drain. Discard drippings, reserving 2 tsp in the 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 the remaining bacon; top with Parmesan cheese. Bake dip, uncovered, 25-30 minutes or until golden brown.
Source: Taste of Home