Rich and creamy artichoke dip paired with bacon chips make this h’ordeurve a win-win! We used our homemade olive oil mayonnaise along with other simple ingredients to create this yummy dip. AND - it’s keto friendly!
Click the video below to watch us make this dip or scroll down for the entire recipe.
Ingredients:
• 16 oz cream cheese
• 10 oz parmesan cheese
• 1 1/2 cup homemade mayonnaise
• 2-14 oz cans of artichoke hearts, drained and chopped
• 8 oz can diced green chilis
• 2-16 oz packages all-natural bacon
• 1 jalapeño chopped (optional if you like it spicy! Remember, the spiciness comes from the seeds.)
Directions:
• Preheat oven to 350
• Cut the bacon into 2" inch pieces and lay on a cookie sheet
• Bake bacon for 20-30 minutes, until crispy
• Remove bacon to cool
• Meanwhile, combine all other ingredients and mix well. We used a food processor and did ours in 2 batches
• Transfer to a ceramic or glass baking dish and sprinkle top with parmesan and fresh ground black pepper
• Bake for 45 minutes until top is golden brown
• Remove from oven and let cool for about 10 minutes before serving with bacon chips
