gorgonzola artichoke dip

Gorgonzola and Parmesan cheeses mixed with cream cheese invite artichoke hearts to the party in this dip served warm with crackers or baquette slices.

Gorgonzola-Artichoke Dip

bacon

(14 oz) artichoke hearts, well drained, chopped

(8 oz) cream cheese, softened

Gorgonzola cheese (2 oz)

Parmesan cheese (2 oz)

lemon juice

Heat oven to 350°F. Spray 8-inch quiche dish, or 8- or 9-inch glass pie plate with cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture in dish.

Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges.

Chop reserved bacon; sprinkle on top of dip. Serve warm dip with petite toasts, assorted crackers or baguette slices.

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