Lemony Bacon-Artichoke Dip

• 5 thick-sliced bacon strips, chopped
• 1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped
• 2 garlic cloves, minced
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1/3 cup sour cream
• 1/2 teaspoon onion salt
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• Pita bread wedges, toasted

1. Preheat oven to 400u0b0. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.
2. In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half of the bacon.
3. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.

bacon, water, garlic, cream cheese, sour cream, onion salt, salt, pepper, lemon juice, parmesan cheese, bread

Taken from www.tasteofhome.com/recipes/lemony-bacon-artichoke-dip/ (may not work)