A super simple dip made using marinated artichokes, bacon, Parmigiano-Reggiano Cheese, and cashews served in a football shaped bowl.
Pour 3/4's of the drained artichokes into the bowl of a food processor along with the cashews, Parmigiano Reggiano Cheese, lemon juice, and 1/3 cup of the bacon pieces.
Pulse a few times, then with the food processor running, drizzle in the extra virgin olive oil until the mixture becomes finely chopped.
Id you want a creamy dip then stir in the whipped cream cheese.
If you want to serve the dip hot, cover it with tin foil and heat it in a 350 degree oven for about 15-20 minutes until heated through before decorating with sour cream.
Spoon the sour cream into a small zip top bag and snip off the tip then decorate the cold or hot dip.