Easiest Way to Make Speedy Wagyu Beef Bacon, Artichoke, And Shallot Dip

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Wagyu Beef Bacon, Artichoke, And Shallot Dip. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Wagyu Beef Bacon, Artichoke, And Shallot Dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Beef Bacon, Artichoke, And Shallot Dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wagyu Beef Bacon, Artichoke, And Shallot Dip is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Beef Bacon, Artichoke, And Shallot Dip estimated approx 25 minutes.

To begin with this particular recipe, we must prepare a few components. You can have Wagyu Beef Bacon, Artichoke, And Shallot Dip using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Wagyu Beef Bacon, Artichoke, And Shallot Dip:

1. 12 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (diced into half inch strips)
2. Butter (for greasing the ceramic baking dish)
3. 1 TBSP Grapeseed Oil
4. 2 Shallots (small diced)
5. 3 Garlic Cloves (minced)
6. 8 OZ BAG Frozen Artichokes (thawed)
7. 1 1/2 TSP Kosher Salt (divided)
8. 1/2 TSP Freshly Ground Black Pepper
9. 1 LB Cream Cheese
10. 1/2 CUP Sour Cream
11. 3/4 CUP Mayonnaise
12. 1 Lemon (juiced)
13. 1/2 CUP Chives (minced)
14. 1 CUP Parmesan Cheese (shredded)
15. Pita Crisps
16. 1 TSP Ancho Chili Powder
17. 1 PACKAGE Pita Bread (5-6 pieces)
18. Rendered Fullblood Wagyu Beef Bacon Fat
19. 1/2 TSP Kosher Salt

Instructions to make Wagyu Beef Bacon, Artichoke, And Shallot Dip

1. PREPARING THE DIP
   Place an oven rack in the center of the oven. Preheat the oven to 400°F. Butter a 9-inch (round) ceramic deep-dish pie pan or a 2 quart baking dish.Place a large sauté pan over medium-high heat. Add the grapeseed oil to the pan, as well as the Fullblood Wagyu bacon. Cook the bacon until crispy (about 10 minutes). Using a metal strainer, drain off the bacon fat into a ceramic bowl. Reserve the bacon fat.
2. Remove the bacon from the pan, and drain on paper towels. In the same pan that you cooked the bacon in, add 2 teaspoons of the reserved Fullblood Wagyu bacon fat. Then, add the diced shallots, minced garlic, artichokes, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook for about 10 minutes over medium-high heat until the shallots are caramelized and the artichokes begin to brown.Transfer the vegetables to a food processor or blender.
3. Pulse until all ingredients are combined but still chunky. Fold in the shredded parmesan cheese and minced chives. Pour the dip into the prepared deep-dish pan. Bake at 400°F for 15 minutes until slightly browned on top.
4. PREPARING THE PITA CRISPS: Heat a large, heavy-bottom sauté pan on medium heat. Add 3 tablespoons of the reserved Fullblood Wagyu bacon fat to the pan. Once hot, add the pita bread and brown on both sides (cook for 1 minute per side).Transfer the pita bread to a cutting board, and repeat the process with each piece of pita. Once all of the pita bread is pan fried in the Fullblood Wagyu bacon fat, cut the bread into half and then into triangles.
5. Place the pita triangles on a baking sheet with parchment paper, and sprinkle with kosher salt and ancho chili powder. Bake at 400°F for 10 minutes until slightly crispy.
6. FINAL STEPS
   Once the dip and the pita bread have finished cooking in the oven, top the dip with the remaining bacon pieces. Serve the Fullblood Wagyu beef bacon, artichoke, and shallot dip with the warm pita crisps.Enjoy!

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