Okay let’s make this quick: I KNOW I haven’t blogged in forever. Foreverrr. But here I am! Curious why this is possible?
I’M MARRIED NOW! Which means the wedding is done! Yes, I’ll blog about all things wedding related, too.
And now that it’s football season, I’m having a lot of fun in my kitchen whipping up some classics, like hot wings, and some fun new appetizers, like this artichoke bacon dip. This wonderful, wonderful dip.
I already know that you know it’s good because “artichoke” and “bacon” are both in the title. Lemony, bright artichoke to cut the delicious, fatty bacon. I took this one step further and used pepper bacon, but you don’t have to.
The base of the dip is made with mascarpone, cream cheese, and sour cream. Life is real good with this dip in front of you. To make this even more luxurious you can totally use all mascarpone, I didn’t because I’m cheap.
SERIOUSLY SO GOOD. In addition to this dip, we had teriyaki legs, hot wings, pumpkin cheesecake dip, and Reese’s (see my Instagram account for the full spread). I should add that I was hosting a total of four people. That includes myself. And even after six hot wings, I could not stop eating this dip.
This dip is best served warm, so I kept in my cast iron pan while we watched the game for easy reheating. You could eat this with veggies, tortilla chips, pretzel chips, but my favorite was pita chips. Or just finger scoops of the dip. You know.
- 5 strips thick cut pepper bacon
- 1/4 red onion, finely chopped
- 2 tsp minced garlic
- 1/3 cup artichoke hearts, roughly chopped
- 1/2 tsp kosher salt
- 8 oz mascarpone
- 8 oz cream cheese
- 1/2 cup sour cream
- 2 tbsp lemon juice
- Preheat oven to 350 degrees F.
- In a cast iron skillet or oven proof skillet, cook the bacon until browned. Drain off most of the fat and reserve, leaving about a tablespoon in the skillet.
- Cook the onion, garlic, and artichoke hearts in the bacon fat over medium until the onions are softened and the artichokes start to brown, about eight minutes.
- While the veggies are cooking, whip the mascarpone, cream cheese, and sour cream until combined and fluffy. Add in the lemon juice and salt and whip until evenly distributed.
- Once the veggies are ready, whip into the cream cheese mixture until completely mixed.
- Grease the skillet used to cook the veggies with some of the reserved bacon fat. Pour the cream cheese mixture into the skillet.
- Cook in preheated oven for about 10 minutes, until heated through but not bubbling.
- Serve warm with pita chips.