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.
• 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
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
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.