Creamy Artichoke, Bacon, and Parmesan Dip

steps

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 2 to 3 minutes. Add white wine and reduce until liquid has evaporated. Add chopped artichoke hearts cook for 2 to 3 more minutes. Add cream and 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 a pinch of cayenne to taste. Remove from heat and stir in lemon juice. Serve as a warm dip, or over oysters before broiling. 

Chef Hunter Evans

Elvie’s, Jackson, Mississippi

A native of Jackson, Mississippi, Hunter Evans discovered a love for cooking while working in the kitchens helmed by acclaimed chef John Currence while pursuing a bachelor’s degree in hospitality management at the University of Mississippi in Oxford. Evans continued his training at the Culinary Institute of America in Hyde Park, New York. While enrolled at the CIA, Evans staged at some of NYC’s top restaurants, including Le Bernardin, Cafe Boulud, and Daniel. After graduation, he went on to work for Danny Meyer’s Union Square Hospitality before returning to Mississippi to fulfill his dream of opening a restaurant in his hometown. Evans has formed strong relationships with Mississippi farmers and purveyors and showcases regional ingredients at his new restaurant, Elvie’s, which opened in 2020. Inspired by his travels through Europe and memories with his grandmother in New Orleans, Elvie’s offers a modern take on classic French cuisine through the lens of Southern culinary traditions and ingredients.  visitjackson.com