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Spinach Bacon Artichoke Dip


3-4 slices bacon

2 shallots

2 cloves garlic

10 oz Spinach

1 C Basil

8 oz cream cheese

1 C Sour Cream

1 10 oz can artichoke hearts

Tabasco (optional)


1. Fry the bacon until crispy. Remove and let drain on paper towell and chop finely. Reserve for later. Drain off bacon grease reserving 1-2 tablespoons in the skillet.

2. Chop shallots and mince garlic. Saute shallots in reserved bacon grease for 2 minutes. Add garlic and saute for 1 minute.

3. Roughly chop spinach and basil and add them to the oninon/garlic mixture. Saute until wilted. Place Spinach mixture in a colander and squeeze to get as much liquid out as possible. Place 2/3 of the spinach mixture in a food processor with the cream cheese. Process until smooth.

4. In a bowl mix the Spinach/Cream Cheese mixture with the remaining spinach, sour cream, roughly chopped artichoke hearts, and the reserved bacon. Salt and Pepper to taste. If you like just a touch of heat add 1-3 dashes of Tabasco. Chill and serve with chips, bread or crudite.



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