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lemony bacon-artichoke dip

(2 ratings)
diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

A recipe from my most recent "Taste of Home" magazine by Heidi Jobe, Carrollton, Georgia. "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."

(2 ratings)
yield 12 (1/4 cup per serving)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For lemony bacon-artichoke dip

  • 5 slice
    thick-sliced bacon strips, chopped
  • 14 oz
    can of water-packed quartered artichoke hearts, drained and chopped
  • 2
    garlic cloves, minced
  • 2 pkg
    8 ounce reduced-fat cream cheese
  • 1/3 c
    sour cream
  • 1/2 tsp
    onion salt
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 2 Tbsp
    fresh lemon juice (bottled lemon juice just won't taste as good)
  • 1/2 c
    grated parmesan cheese
  • toasted pita bread wedges, tortilla chips, veggies etc for serving

How To Make lemony bacon-artichoke dip

  • 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 of the bacon.
  • 3
    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.
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