3-4 slices bacon
2 cloves garlic
10 oz Spinach
1 C Basil
8 oz cream cheese
1 C Sour Cream
1 10 oz can artichoke hearts
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.