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Artichoke Dip

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Course: Appetizer
Keyword: appitizers
Total Time30 minutes

Equipment

  • 8 by 8 oven safe baking dish

Ingredients

  • 6 slices Bacon about ⅓ pound, chopped
  • 8 oz Cream cheese 1 block, softened
  • 1 cup Mayo
  • ½ cup Sour cream
  • 2 teaspoons Garlic about 2-3 cloves, finely minced
  • 1 can Artichoke hearts 14 ounce can, drained and chopped.
  • Salt and pepper to taste
  • 1 cup Parmigiano Reggiano shredded
  • 1 ½ Shredded mozzarella cheese

Instructions

  • Preheat the oven to 375° F.
  • In a medium frying pan over medium-high heat, cook the bacon until crispy (see notes). Place on a plate lined with a paper towel.
  • Spray a 8” square baking dish with nonstick spray.
  • Place bacon, cream cheese, mayo, sour cream, garlic, artichoke hearts, salt, pepper Parmigiano, and 3 ⁄ 4 cup of mozzarella cheese into a mixing bowl. Stir until well combined.
  • Add the artichoke mixture to the greased baking dish. Top with the remaining mozzarella cheese. Cover with tin foil.
  • Bake in the oven for 15 minutes, or until the internal temp reaches 110° F. Carefully remove the tinfoil and continue to cook for 15 minutes or until the cheese on top is starting to brown. Remove from the oven and serve with crackers.

Notes

I prefer to slice the bacon when it is raw so that the bacon cooks more easily and the fat renders.