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Bacon Artichoke Dip with Crostini and Truffled Chips

Dips are often one of the first items to disappear at a dinner party or pot luck.  They’re easy and fun to eat, allowing us to scoop just a taste or a whole heaping pile onto something hard and crunchy.  Like a fork, a plate, and dinner itself in one, we can pick up, serve, and eat a bite in one act.  Most people like artichoke dip, and even more might like it if it was made with bacon.

bacon artichoke dip with crostini and truffled chips

bacon artichoke dip with crostini and truffled chips

• For the dip:

2 cans of artichoke hearts

10 oz. of bacon

8 oz. of cream cheese at room temperature

3/4 cup of mayonnaise

3 oz. of shaved Parmesan cheese, divided in 2 oz. and 1 oz.

1/4 cup of sour cream

2 tsp. of dried dill

2 tsp. of garlic powder

2 tsp. of onion powder

1 tsp. of freshly cracked black pepper

bacon II 022

Preheat oven to 350 degrees F.  Prep the bacon by dicing it and cooking the bits in a medium to large saute pan over medium-low heat.  Drain the artichoke hearts of excess liquid by placing them in a towel and lightly squeezing.  If the hearts are whole, dice them in large pieces; if you have quartered artichoke hearts, that’ll do.  Put the cream cheese, mayonnaise, sour cream, and dry spices in a bowl and stir to combine well.  Fold the artichoke hearts, bacon, and 2 oz. of the Parmesan cheese into the spiced cream cheese.

Spread out in an ungreased baking dish and sprinkle the remaining Parmesan over the top.  Bake for 20-25 minutes until the cheese is turning golden brown.

• For the crostini:

1 sweet baguette

1/4 up of extra virgin olive oil

1 tbs. of hickory smoked seasalt

crostini

crostini

Preheat oven to 300 degrees F.  Slice the baguette into thin rounds, no thicker that 1/4″.  Lay the rounds out, single layer, on a sheet pan.  Brush the tops only of each round.  Sprinkle with seasalt.  Bake for 15-20 minutes until lightly golden brown and crisp.

• If you’re really interested in the truffled chips, check out this previous recipe where we paired them with ceviche.

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Posted on September 27, 2013, in Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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