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Warm Artichoke and Bacon Dip

Warm Artichoke and Bacon Dip
PREP TIME
10 min
COOK TIME
35 min
YIELDS
6 - 8 servings

Warm Artichoke and Bacon Dip

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Ingredients

Pita Chips

1
tsp chili powder
1
tsp ground cumin
3
- 4 pita breads
2
Tbsp extra-virgin olive oil
½
tsp kosher salt

Dip

Butter, for greasing the baking dish
5
strips thick-cut bacon
1
tsp extra-virgin olive oil, optional
2
shallots, chopped
2
cloves garlic, minced
1
(8-oz) bag frozen artichokes, thawed
1 ½
tsp kosher salt
½
tsp freshly ground black pepper
2
cups (16 ounces) mascarpone cheese
cup sour cream
¼
cup mayonnaise
¼
cup fresh lemon juice (from 1 large lemon)
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Directions

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 400ºF. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.

Step 2

Place an oven rack in the center of the oven. Preheat the oven to 400ºF. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.

Step 3

Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.

Step 4

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

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