Hot Artichoke and Bacon Dip

Ingredients:

Dip sauce

• 450 gr. mascarpone cheese
• 220 g frozen artichokes, defrosted
• Butter for greasing the pan
• 5 thinly sliced ​​bacon
• 1 tsp olive oil, optional
• 2 chopped shallots
• 2 finely chopped garlic cloves
• 1.5 tsp salt
• 0.5 tsp ground black pepper
• 0.33 cups sour cream
• 0.25 cup mayonnaise
• 0.25 cup lemon juice (juice of one large lemon)

Pita chips

• 1 tsp chili powder
• 3-4 pitas
• 2 tbsp. l. olive oil
• 0.5 tsp salt

Preparation:

1. For pita chipsPosition a rack in the center of the oven. Preheat the oven to 400°F (200°C). In a small bowl, combine the chili powder and cumin. Drizzle the pitas with oil and sprinkle with the seasoning mixture and salt. Cut each pitas into 8 triangles and arrange them in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
2. For the dipping saucePosition a rack in the center of the oven. Preheat the oven to 200°C (400°F). Grease a 22cm round ceramic pie dish or a 1-quart baking dish.
3. Place a large skillet over medium-high heat. Add the butter and bacon and cook until crisp, about 8 minutes. Remove the bacon and pat dry with paper towels. When cool enough to handle, shred it into 1.5 cm (0.5 in) pieces. Set aside.
   
   In the same skillet, add oil (if needed), shallots, garlic, artichokes, and 1/2 teaspoon salt and pepper. Cook over medium-high heat until the onions are translucent and the artichokes begin to brown, about 8 minutes.
4. Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, half of the cooked bacon, and the remaining 1 teaspoon of salt. Pulse the processor until the ingredients are combined, making sure the vegetables remain chunky. Transfer the sauce to the prepared pan and sprinkle with the remaining bacon. Bake just until heated through (do not let the sauce boil), 10 minutes. Serve with pita chips.
   
   Recipe hot dipping sauce with caramelized onions and bacon.