1 December, 2015
Bacon Jalapeno Artichoke Dip
“What would you like me to bring?” was my text message to my brother and sister. The response? “Maybe you could bring an appetizer.” So immediately my mind started working and… then kept working. I didn’t want to just cop out and buy an appetizer at the store but I was at a loss for ideas. I started looking around. It was while at my girlfriend’s friend’s house for a holiday party that it struck me that some type of artichoke dip would be a great idea.
The first attempt was lacking something, I mean it was alright, but lacked some depth of flavor. I pondered it. For reasons that escape explanation, I decided jalapeño and bacon made sense. The jalapeño didn’t add as much heat as I expected but it did add flavor. When combined with the bacon, it was like a jazz band performing on the tongue. Not overpowering, just balanced rich.
The second attempt however, was a hit. It was the first one gone at the family gathering, while some remained of the non bacon-jalapeño version. I consider that a pretty solid test.
- 12-15 ounces Marinated Artichoke Hearts (whatever size jar between these sizes, that you can find), drained and chopped
- 1 cup Mayonnaise
- 2 cups Shredded Mozzarella Cheese
- 1 cup Shredded Parmesan Cheese
- ¾ Tablespoon Minced Garlic
- 1 ½ teaspoon Paprika
- 3 strips of precooked bacon, chopped
- ½ a Jalapeño, seeds removed
- Your favorite chips or some toasted baguette slices
- 9×9 square Baking Dish
- Preheat oven to 350 degrees
- In a large bowl, combine artichoke hearts, mayonnaise, cheeses, garlic, bacon, and jalapeño. If you’d like to lower the calories, you can use light mayonnaise.
- Mix all ingredients together
- Transfer mixture to the baking dish.
- Cook mixture for about 30 minutes (cooking times will vary slightly). Make sure the surface is beginning to brown before you remove it from the oven.
- Garnish with Paprika, and set out with chips, toasted bread, or whatever you choose to serve it on.