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Tuesday, December 25, 2012

Bacon Artichoke Spinach Dip for the Fondue pot



This will be in the crock pot on our Christmas table this holiday.  Another treat for munching...with pretzel sticks, veggies, crackers, little tortellinis, sausage, and toasted french bread for dipping.  You could just make it hot in a little casserole dish or put it in a small crockpot to stay warm.

1 T. vegetable oil
1 shallot, minced
1 (10 oz.) package frozen spinach, thawed
3 garlic cloves, minced
1 can artichoke hearts, roughly chopped
10 bacon strips, fried and crumbled (or 1 jar real bacon bits)
1 t. lemon zest
2 c. sour cream
1 t. salt
1 t. pepper
 1 1/4 c. Parmesan cheese
Heat the oil in a skillet and add the garlic and shallot and cook, stirring frequently.  Remove from heat.
Squeeze all the water out of the spinach.  Transfer to a large bowl and add the artichoke hearts, bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper.  Mix with a spoon.  Put in saucepan and heat slowly, add Parmesan cheese until melted. OR put in a casserole dish and heat at 300 until warm.  Or heat slowly in a fondue pot.


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