Bacon Artichoke Dip
This easy Bacon Artichoke Dip recipe is a mix of artichokes, rich and creamy cheese, and the smokey flavor of bacon.
From now through the new year I’m all about party food! Bite-size appetizers, mini desserts, and simple dips are some of my favorite things to make, probably because most of my favorite involve cheese or bacon and I like any excuse to eat either of those! Melinda’s Bacon Artichoke Dip uses both, plus it has artichokes in it. Do you like artichokes? I have to admit I refused to try them for years because I was sure I wouldn’t like them but now I love them. If I see them on a menu I have to try them!
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Melinda came up with this recipe all on her own, inspired by the delicious chicken artichoke bites we made last year. This time she left out the chicken and added a few different flavors of cheese. The smoked Gouda really brings out the smokey flavor of the bacon and I especially like the Gruyere because it has a nutty flavor when it is baked and it melts so nicely.
Bacon Artichoke Dip
- 1 8 oz. package Cream Cheese, softened
- ½ c Sour cream
- 1 tsp Garlic minced
- 3/4 tsp Italian seasoning, divided
- 1/4 tsp Crushed red pepper
- 1/4 tsp Smoked paprika
- 1 c Gruyere cheese, divided
- ½ c Smoked Gouda, divided
- 10 slices Bacon, cooked and crumbled, divided
- 1 8.5 oz. can Marinated Artichoke hearts, quartered, drained, squeezed dry, and chopped
- Preheat oven 350 °F
- Lightly grease a baking dish.
- In a bowl, mix cream cheese and sour cream until well combined.
- Stir in garlic, Italian seasoning, crushed red pepper & paprika.
- Stir in 3/4 cup Guyere, 1/4 cup Smoke Gouda, 8 slices of bacon crumble, and artichoke hearts.
- Spread mixture in the baking dish.
- Bake for 15 mins.
- Sprinkle with the rest of bacon crumble, Gouda and Guyere cheese on top.
- Bake for additional 5 min or until cheese is melted.
You can make this dip the day before and then bake it right before you are ready to serve so it helps relieve some of the stress on the night of a party. Of course it isn’t just for parties, Melinda made it for us a couple of weeks ago and we chowed down on it for lunch…don’t judge! It’s great on toasted bread, crackers, or even baked in mini phyllo cups.
What is your favorite dip recipe?