Another nice sounding one from today

Fullblood Wagyu Beef Bacon, Artichoke, and Caramelized Shallot Dip
with Pita Crisps

Prep Time: 45 Minutes
Cook Time: 25 Minutes
Servings: 6

INGREDIENTS

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

Large Sauté Pan
Food Processor or Blender
9-inch Round Ceramic Pie Pan
FIRST STEP

Pull the Fullblood Wagyu beef bacon from the freezer, and place it in
the refrigerator 24 hours before making this recipe.

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.

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.

Add the cream cheese, sour cream, mayonnaise, lemon juice, 3/4 of the
cooked bacon pieces, and the remaining 1 teaspoon of kosher salt to
the blender.

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.

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.

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.

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!