With the colder weather in full swing the football season is upon us, and that means that it is time for tailgating. From hot dogs, to chili dogs, hamburgers, to spicy chicken wings, there are a lot of great tailgating recipes, all of which create great finger-licking snacks. Today, we have decided to showcase a delicious artichoke and bacon dip. Served with warm pita bread, this dip is sure to draw a crowd at your next tailgating event!
Ingredients
Pita bread
A small amount of butter
5 strips of thick bacon
2 shallots, chopped
2 cloves garlic, minced
One 8-ounce bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (16 ounces) mascarpone cheese
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice (from 1 large lemon)
Cooking Instructions: Preheat the oven to 400 degrees F. Lightly butter a 9-inch round ceramic deep-dish pie pan. Place a large skillet over medium-high heat. Cook the bacon until it is crispy; be sure to flip occasionally so that it doesn’t burn. Remove the bacon and dry with paper towels. Keep the bacon fat in the skillet.
In the same large skillet, add shallots, garlic, artichokes, salt, and pepper. Cook over medium-high heat for approximately eight minutes, or until the shallots are translucent and the artichokes have begun to turn brown.
Transfer the ingredients from the skillet into a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, and half of the cooked bacon. Pulse until the ingredients have combined, but remain slightly chunky. Place the dip in the prepared baking dish and crumple the remaining bacon on top. Bake until just warm. Serve with sliced pita bread on the side.
Additional Notes: This artichoke and bacon dip can be made the night before, warmed in the morning, and transported in a thermos or insulated pack to stay warm. This dish is the perfect finger food to enjoy during football season from the comfort of your couch or at a tailgating event!
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