Ingredients
5
slices packaged precooked bacon
1
can (14 oz) artichoke hearts, well drained, chopped
1
package (8 oz) cream cheese, softened
1/2
cup crumbled Gorgonzola cheese (2 oz)
1/2
cup shredded Parmesan cheese (2 oz)
2
teaspoons lemon juice
Preparation
Heat oven to 350°F. Spray 8-inch quiche dish, or 8- or 9-inch glass pie plate with cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture in dish.
Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges.
Chop reserved bacon; sprinkle on top of dip. Serve warm dip with petite toasts, assorted crackers or baguette slices.
