Wednesday, February 5, 2014

Baked Dill-Artichoke Dip with Bacon

Have you ever had the Dill Sauce from La Bou? Actually upon further research I guess I should have asked if you had ever heard of La Bou first... They are a Bakery & Cafe that is evidently just in California, around the Sacramento area. Anywhoo, they have a Dill Sauce that is the bee's knees y'all! The best way I can describe it is a homemade ranch dressing that is runnier than thick, but instead of ranch it's dill. And it's awesome. It's great on sandwiches but my favorite way to eat it is with a sliced half baguette - just dip and devour. {just one step away from drinking it, I understand this... haha} While thinking about this delicious Dill Sauce the other day it dawned on me that I have never tasted a Baked Dill Dip before - so I had to make one.

And of course I had to throw some other stuff in there too... like some artichoke hearts, bacon and copious amounts of cheese. Copious.

And I was so torn between leaving the dip cold or baking it. But since we just had a cold dip last week {Spicy Beer-Cheese Dip with Bacon} I decided to throw this concoction in the oven.

And I have to be honest here and not take all the credit for this little creation - I had a little help from Hidden Valley. Their Harvest Dill Dip Mix is the closest I have tasted to La Bou's Dill Sauce - so that's what was used for the Dill flavor in this Baked Dill-Artichoke Dip with Bacon. So just rest assured that no fresh dill was harmed in the making of this dip - just the ripping of a little Hidden Valley Harvest Dill Dips Mix packet.

Baked Dill-Artichoke Dip with Bacon
8 oz cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
½ packet (0.50 ounce) Hidden Valley Harvest Dill Dips mix
28 oz marinated artichoke hearts, chopped - divided
1½ cups cooked bacon, chopped - divided
1½ cup mozzarella cheese, shredded
½ cup parmesan cheese, shredded
1. Heat oven to 375.
2. Beat cream cheese with mixer on medium speed until smooth. Add sour cream, mayonnaise and Harvest Dill mix - mix until smooth. .
3. Add 21oz artichoke hearts, 1 cup bacon, 1 cup mozzarella and ¼ cup parmesan cheese. Mix until all ingredients are combined. Put in baking casserole and sprinkle with remaining ½ cup mozzarella.
4. Bake for 20 minutes. Remove from oven and add remaining 7oz artichoke hearts, ½ cup bacon and ¼ cup parmesan cheese. Return to oven and broil until top is golden brown.
5. Serve with crackers or sliced baguette.


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