Amazing appetizer: warm and creamy artichoke dip

There are as many artichoke dip recipes as cooks who make them. So feel free to experiment.This one includes crispbacon for smoky crunch and shiitake mushrooms to enhance the earthiness of the artichokes.

This dip tastes especially good with pita chips. While this includes frozen hearts, you can replace them with steamed, seasonal fresh artichokes.

Prep time 15 min 

Cook time 40 min 

Makes 875 millilitres (3 1/2 cups)

• 110 g (4 oz) smoked bacon, chopped
• 110 g (4 oz) shiitake mushrooms, stems removed and thinly sliced
• 2 garlic cloves, minced
• 350 g (12 oz) cream cheese, softened
• 125 ml (1/2 c) mayonnaise
• 100 ml (1/3 c) sour cream
• 10 ml (2 tsp) fresh lemon juice
• 7 ml (1 1/2 tsp) Worcestershire sauce
• 2 pkgs (250 g/9 oz each) frozen artichoke hearts, thawed and chopped
• 175 g (3/4 c) shredded Parmesan cheese, divided

1. Preheat the oven to 200°C (400°F). Coat an 27 x 18-centimetre (11 x seven-inch) glass baking dish with cooking spray.
2. Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring often, until crisp, five to six minutes. Transfer the bacon with a slotted spoon to a paper towel–lined plate to drain. Add the mushrooms to the skillet and cook, stirring occasionally, until beginning to brown, five to six minutes. Add the garlic and cook until light brown, about one minute longer. Remove from the heat and cool five minutes.
3. In a large bowl, beat the cream cheese, mayonnaise, sour cream, lemon juice and Worcestershire sauce together. Add the bacon, shiitake mixture, artichokes and 125 g (1/2 cup) of the Parmesan.
4. Transfer to the baking dish and sprinkle with the remaining 50 g (1/4 cup) Parmesan. Bake until browned and bubbly, about 30 minutes. Serve warm.

• Make this dip ahead by assembling it up to the point that you would bake it.
• Wrap in plastic and refrigerate the dip for up to two days.
• If baking straight from the refrigerator, allow an extra eight to 10 minutes of cooking time.

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