Artichoke Dip

When eaten with pita chips made from the pita bread recipe, this dip is delicious. The bulk of this dip is made from white beans and artichokes, unlike a lot of artichoke dips that are mainly made from heavy cream and high fat cheese. So enjoy it! A lot of it!


19 oz can white kidney beans
14 oz can artichoke hearts
1 cup grates swiss or Monterrey cheese (I've used cheddar too)
1 tsp. worchershire
1 tbsp. lemon juice
1/2 cup parmesan
1/3 cup mayo or whipped dressing
2 tsp. minced garlic
1/2 tsp. pepper
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 tsp. chopped green onions

1. Puree beans and lemon juice.

2. Stir in everything else except the bacon and onions

3. Put in a 9x9 pan and sprinkle with bacon and onion.

4. Bake at 350 degrees uncovered for 25 minutes.

*I puree everything together (except the bacon and onions) just because I don't like big pieces of artichokes. Throw everything in a blender or food processor until puree-ed. It's that easy.