SIDE DISH - 2 HOURS
For years we’ve enjoyed artichoke dip served at many festive occasions. This twist on the famous recipe features bacon and blue cheese to boost the flavor of this popular party dip. And now you can wow your guests as it emerges from the Wonderbag! Enjoy with grilled garlic ciabatta.
2 or 3 slices of bacon
½ onion, coarsely chopped
14 oz can artichoke hearts, drained and coarsely chopped
5 oz frozen chopped spinach, thawed and well-drained
½ cup chopped red pepper
½ cup light mayonnaise dressing (do not use regular mayonnaise)
4 oz cream cheese
2 oz blue cheese, crumbled
1 garlic clove, crushed
Pinch dry mustard (¼ tsp)
A small handful of freshly chopped parsley
In a skillet, cook the bacon until crisp. Drain on a paper towel, crumble, cover and chill. Cook onion in a 4-quart pot, using a little of the bacon drippings, until soft. Add the chopped artichoke hearts, chopped spinach (drained well), red pepper, mayonnaise, cream cheese, blue cheese, garlic, and dry mustard. Stir to combine. Cover and cook on medium heat until just warmed through, about 5 – 10 minutes. Once contents have heated through, transfer lidded pot to the Wonderbag and allow them to finish cooking for 1½ hours. Once cheeses have all melted, stir in the bacon and sprinkle the chopped parsley on top. Serve with grilled garlic ciabatta.
Difficulty Rating: 1