Ingredients
5 thick-sliced bacon strips, chopped1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped2 garlic cloves, minced2 packages (8 ounces each) reduced-fat cream cheese1/3 cup sour cream1/2 teaspoon onion salt1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons lemon juice1/2 cup grated Parmesan cheesePita bread wedges, toastedAssorted vegetables, optional
Preparation
Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.
In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon.
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges and, if desired, assorted vegetables.
