LEMON BACON ARTICHOKE DIP APPETIZER
My friend, Carol, brought this to a party - can I say It. Was. So. Good. Here’s my slight adaptation.
Make ahead and refrigerate for up to a day if you like. Then bake when needed. A good dish to tote for that Labor Day picnic.
6 thick bacon slices, either fried and then chopped or chopped first and then fried – save 1 scant tablespoon drippings in pan – drain bacon on paper towels
14 oz can water packed artichoke hearts, drained and chopped coarsely – see photo – don’t use marinated artichokes
1 teaspoon minced garlic or 2 cloves, minced
1 pound cream cheese, either reduced fat or regular
1/3 cup sour cream
1/2 teaspoon each onion salt or onion powder and salt
Pepper to taste
2-3 tablespoons lemon juice
1/2 cup Parmesan cheese, grated
Optional but nice: Palmful fresh chopped parsley
Preheat oven to 375. Spray a 2 quart baking dish.
Add artichokes and garlic to drippings and cook about a minute. Don’t let garlic burn. Meanwhile, beat cream cheese, sour cream and seasonings until smooth. Beat in lemon juice. Fold in artichoke mixture and HALF the bacon. Spoon into baking dish and sprinkle with rest of bacon and Parmesan cheese. Bake, uncovered, 25 minutes or so until golden brown on top. Sprinkle with parsley. Serve with favorite dippers.