Hot Baked Artichoke Bean Dip

Hot Baked Artichoke Bean Dip                                          

Ingredients:

1 15 oz. can cannellini beans

1 T fresh squeezed lemon juice

1 14 oz. can artichoke hearts (not marinated)

1 C packed, shredded Colby Jack cheese

½ C grated Parmesan cheese

½ C sour cream

1/3 C mayonnaise

1-2 cloves garlic, minced

1 tsp Worcestershire sauce

4 dashes Tabasco hot pepper sauce

¼ tsp black pepper

Toppings:

4 slices turkey bacon, fried crisp and crumbled

2 T green onion tops

Instructions:

Drain and rinse beans in a colander. Place beans and lemon juice in food processor and process until smooth. Drain artichoke hearts and add to bean mixture. Process until artichokes are finely chopped. Pour mixture into a medium bowl and add remaining dip ingredients, except for toppings. Spread dip into a medium casserole dish. Sprinkle toppings over dip. Bake, uncovered, at 350 for 25 minutes or until dip is very hot. Allow to cool slightly before serving. Serve with vegetable slices.

VARIATION: Substitute Swiss cheese for the Colby Jack cheese.