Spinach, Artichoke and Bacon Dip
Source of Recipe
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List of Ingredients
�1 tablespoon vegetable oil
�1 shallot, minced
�3 garlic cloves, minced
�1 (10-ounce) package frozen chopped spinach, thawed
�1 (6-ounce) jar marinated artichoke hearts, roughly chopped
�10 bacon strips, fried until crisp and crumbled
�1 teaspoon lemon zest
�2 cups sour cream
�1 teaspoon kosher salt
�1 teaspoon freshly ground black pepper
�Crispy Pitas, recipe follows
Directions
Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend.Recipe
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