Creamy Artichoke, Bacon, and Parmesan Dip

Yields
Serves 8 to 10

From Hunter Evans, Elvie’s, Jackson, Mississippi

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

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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