suntimes
SPLENDID 
Weather Updates

Game-day chips  & dip a winner

From foodnetwork.com: Warm Artichoke BacDip with pitchips. Dip recipe courtesy GiadDe Laurentiis

From foodnetwork.com: Warm Artichoke and Bacon Dip, with pita chips. Dip recipe courtesy of Giada De Laurentiis

storyidforme: 55418542
tmspicid: 20319941
fileheaderid: 9413627

Updated: September 30, 2013 3:24PM



Still on Cloud Nine after the Bears’ victory Sunday night? Planning a viewing party for next Sunday’s game vs. Detroit? Try these recipes for warm artichoke and bacon dip to add kick to your store-bought pita chips.

WARM ARTICHOKE
AND BACON DIP

(Yields 6 to 8 servings)

Dip

Butter, for greasing the baking dish

1 teaspoon extra-virgin olive oil, optional

5 strips thick-cut bacon

2 shallots, chopped

2 cloves garlic, minced

1 (8-ounce) bag frozen artichokes, thawed

1 1⁄2 teaspoons kosher salt, divided

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)

Pita chips

1 teaspoon chili powder

1 teaspoon ground cumin

3 to 4 pita breads

2 tablespoons extra-virgin olive oil

1⁄2 teaspoon kosher salt

For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.

For the dip: Place an oven rack in the center of the oven. Preheat oven to 400 degrees. Butter a 9-inch-round ceramic deep-dish pie pan or a 1-quart baking dish.

Place a large skillet over medium-high heat. Add the oil, if using, and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.

Transfer vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve pita chips alongside.

—Dip recipe courtesy of Giada
De Laurentiis; chips from Food Network.com kitchens



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.