Oh, heavens. I’m pretty sure this dip has a larger proportion of bacon than any other recipe I have.

Like, there’s an entire package of bacon in that bowl.

(And that makes me really happy.)

We had some friends over for New Year’s Eve, so I tried a Bacon Mushroom Dip recipe from Mark Sisson’s book, Primal Blueprint Quick and Easy Meals. It was fantastic!

I wanted to create a similar dip that would be quicker and easier to make. (That might sound odd considering the original recipe came from a book with “quick and easy” in its title.) Between cooking the bacon and sauteeing the mushrooms it either takes a long time or dirties up two pans.

I thought a bacon and artichoke dip would be a quicker alternative, and I added some balsamic to give it more flavor.

Um, wow. We loved this. We dipped vegetable sticks in it, used it as a condiment for roasted/grilled vegetables and chicken, and as a topping for omelets. It would be good as a sandwich/burger spread, too. I’m sure we would have found more uses had it lasted longer!

One more note about this…

I used homemade mayonnaise in this dip which cleans it up quite a bit. I took my Olive Oil Mayonnaise recipe and used avocado oil (to give it a more neutral flavor) and added an extra splash of balsamic vinegar. I may have to give that mayonnaise its own post. I don’t even like mayonnaise, but I loved that stuff.

So did my five-year-old, who preferred to dip her vegetables in straight mayonnaise instead of the bacon and artichoke dip.

I’ve quit trying to make sense of the stuff she does. Yesterday she did a reenactment of her dance recital performance just outside the entrance to Whole Foods. I wish you could have seen it. How I love (and sometimes envy) her fearless individuality.

I also love this dip.

Go make it!

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