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    Spinach, Artichoke and Bacon Dip


    Source of Recipe


    www

    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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