A super simple dip made using marinated artichokes, bacon, Parmigiano-Reggiano Cheese, and cashews served in a football-shaped bowl.
Pour ¾'s of the drained artichokes into the bowl of a food processor along with the cashews, Parmigiano Reggiano Cheese, lemon juice, and ⅓ 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.
Taste, then season with salt and pepper.
Chop the remaining artichokes into small pieces and stir them into the pesto.
If you want a creamy dip, then stir in the whipped cream cheese.
Pour the pesto into a football-shaped ceramic bowl.
Crumble the remaining bacon over the top of the dip.
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 it 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.
Pipe laces down the center of the football and stripes on either end.
Serve the dip with tortilla chips.
Artichoke Pesto Dip https://hungryhappenings.com/artichoke-pesto-dip-football/