Lemony Bacon-Artichoke Dip

Name: Lemony Bacon-Artichoke Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 cups
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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 20 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Heidi Jobe, Carrollton, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Lemony Bacon-Artichoke Dip

7 Reviews Add your review

Yield:3 cups

Prep:20 min

Cook:25 min

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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

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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.