Step-by-Step Guide to Make Any-night-of-the-week Wagyu Beef Bacon, Artichoke, And Shallot Dip

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We hope you got benefit from reading it, now let's go back to wagyu beef bacon, artichoke, and shallot dip recipe. You can have wagyu beef bacon, artichoke, and shallot dip using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Wagyu Beef Bacon, Artichoke, And Shallot Dip:

1. Get of Double 8 Cattle Company Fullblood Wagyu Beef Bacon (diced into half inch strips).
2. Use of Butter (for greasing the ceramic baking dish).
3. Get of Grapeseed Oil.
4. Get of Shallots (small diced).
5. Use of Garlic Cloves (minced).
6. Get of BAG Frozen Artichokes (thawed).
7. Use of Kosher Salt (divided).
8. Prepare of Freshly Ground Black Pepper.
9. Take of Cream Cheese.
10. Take of Sour Cream.
11. Get of Mayonnaise.
12. Take of Lemon (juiced).
13. You need of Chives (minced).
14. Take of Parmesan Cheese (shredded).
15. Take of Pita Crisps.
16. Get of Ancho Chili Powder.
17. Take of Pita Bread (5-6 pieces).
18. Take of Rendered Fullblood Wagyu Beef Bacon Fat.
19. Use of 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 400F. Butter a 9-inch (round) ceramic deep-dish pie pan or a 2 quart baking dish.Place a large saut 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 400F for 15 minutes until slightly browned on top..
4. PREPARING THE PITA CRISPS: Heat a large, heavy-bottom saut 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 400F 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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