Peppery Bacon-Cheddar Artichoke Spread

Original Hot Artichoke Spread

Next week is the 15th anniversary of the Cooking with Karin column. This week, in honor of the anniversary, I’m revisiting a favorite from the early years of the column: Hot Artichoke Spread.


I came up with four variations on this Augusta party classic, which is from Tea-Time at the Masters, and now I’m adding another tasty variation: Peppery Bacon-Cheddar Artichoke Spread.

The original spread is a combination of chopped artichoke hearts, mayonnaise and Parmesan cheese with a dash of Tabasco. This new version replaces the Parmesan with sharp cheddar and adds crumbled bacon and a good amount of crushed black pepper. I’ve included the original recipe and the variations below.

The spread is a great addition to any weekend party or pool-side get-together. Serve with wheat crackers.


6 strips of bacon, cooked until crisp and coarsely chopped

1 can artichoke hearts, well drained

1 cup shredded sharp cheddar cheese

¾ cup reduced-fat mayonnaise

1 teaspoon coarsely ground black pepper

5 dashes Tabasco or other hot sauce

Wheat crackers, for serving

Heat oven to 350 degrees. Coarsely chop the artichoke hearts and place them into a bowl. Add the remaining ingredients and stir until well-combined. (Or, you can combine all the ingredients in a food processor and pulse it several times to chop the artichoke hearts and combine the ingredients.)

Spread in a baking dish and bake for 25-30 minutes, until bubbly around the edges.

Serve with wheat crackers.

Makes 6-8 appetizer servings.


1 14-ounce can artichoke hearts, chopped

1 cup regular or lowfat mayonnaise

6 to 8 ounces shredded Parmesan cheese

Dash Tabasco sauce

Heat oven to 350 degrees. Combine all ingredients and place into a small baking dish. Bake for 30 minutes, until bubbly. Serve with plain crackers.

Variation 1: Chili Cheese Artichoke Dip

Substitute shredded cheddar cheese for the Parmesan and add a 4-ounce can of diced green chilies. Serve with corn chips for dipping.

Variation 2: Crab and Artichoke Dip

Double the standard recipe and add:

1 2-ounce jar chopped pimentos, drained

8 ounces crab meat, picked over

1 4-ounce can diced green chilies

Combine all ingredients and pour into baking dish. Top with 1/3 cup toasted sliced almonds and serve with pita triangles or plain crackers. This makes enough for 16-20 appetizer servings.

Variation 3: Spinach Artichoke Dip

Prepare standard recipe adding 1 10-ounce package frozen chopped spinach, thawed (remove as much liquid as possible) and 3 ounces of softened cream cheese. Serve with tortilla chips or plain crackers.

Variation 4: Cold Artichoke Dip

Prepare standard recipe, decreasing mayonnaise to 1/2 cup and mashing artichokes well with a fork. Chill before serving with crackers.


Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.



Wed, 01/17/2018 - 23:08

For the record