
Ingredients
1 cup chopped bacon
6 tablespoons unsalted butter
1 bunch green onions, thinly sliced
6 garlic cloves, minced
½ cup dry white wine
1 (5-pound) can artichoke hearts, drained and roughly chopped
3 cups heavy cream
4 cups Parmesan cheese
1 cup cream cheese
1 tablespoon worcestershire sauce
½ teaspoon hot sauce plus more to taste
Salt and pepper to taste
Pinch of cayenne pepper
Juice of 2 lemons
Directions
- In a large skillet or dutch oven, cook bacon over medium-high heat. Once crispy, add butter, green onions, and garlic to pan and sauté for 2 to 3 minutes. Add white wine and reduce until liquid has evaporated. Add chopped artichoke hearts and cook for 2 to 3 minutes more. Stir in cream and let reduce until thickened. Add Parmesan cheese, cream cheese, worcestershire sauce, and hot sauce. Stir until cheeses are melted and well-incorporated, then add salt, pepper, and cayenne to taste.
- Remove skillet or dutch oven from heat and stir in lemon juice. Serve with toast points, crackers, or crudité as a warm dip, or spoon over oysters before broiling.
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