ARTICHOKE DIP

serves 8 - 10

• 5 slices of bacon - fried and chopped
• 1 medium onion - chopped
• 1 clove of garlic - minced
• 1 teaspoon of butter
• 8 ounces of cream cheese - softened
• 8 ounces of Monterey Jack Cheese - shredded
• 1/2 cup of mayonnaise
• 2 cans of artichoke hearts (14 ounces) - drained
• 1/4 cup of parmesan cheese - shredded
• 8 small rounds of pita bread

Preheat oven to 350 degrees

Cook bacon in the microwave until crisp. Chop the crisp bacon into small bits.

Drain and chop the artichoke hearts.

Put chopped onion, garlic and butter in a small microwave safe dish and cover with plastic. Microwave approximately 1 minute or until the onion is soft

In a large bowl, combine the cream cheese, Monterey Jack Cheese, and mayonnaise and mix well. Now mix in the onion mixture and artichoke hearts.

Spoon the mixture into a round 9-10 inch baking dish.

Sprinkle with the Parmesan cheese and crumbled bacon.

Bake at 350 degrees for 30 minutes or until it is slightly browned and puffed..

Serve with pita bread triangles or tortilla chips.

Adapted from: Cooking for a Cure