Hot Baked Artichoke Bean Dip
| 1 15 oz. can cannellini beans | |
| 1 Tbsp. fresh squeezed lemon juice | |
| 1 14 oz. can artichoke hearts (not marinated) | |
| 1 cup packed, shredded Colby Jack cheese | |
| 1/2 cup grated Parmesan cheese | |
| 1/2 cup sour cream | |
| 1/3 cup mayonnaise | |
| 1-2 cloves garlic, minced | |
| 1 tsp. Worcestershire sauce | |
| 4 dashes Tabasco™ hot pepper sauce | |
| 1/4 tsp. black pepper | |
| Toppings: | |
| 4 slices turkey bacon, fried crisp and crumbled | |
| 2 Tbsp. green onion tops |
Drain and rinse beans in a colander. Place beans and lemon juice in food processor and process until smooth. Drain artichoke hearts and add to bean mixture. Process until artichokes are finely chopped. Pour mixture into a medium bowl and add remaining dip ingredients, except for toppings. Spread dip into a medium casserole dish. Sprinkle toppings over dip. Bake, uncovered, at 350° for 25 minutes or until dip is very hot. Allow to cool slightly before serving. Serve with vegetable slices.
VARIATION: substitute Swiss cheese for the Colby Jack cheese.