Asiago-Artichoke Dip

1 14-oz. can artichoke hearts, rinsed and drained

2 oz. thinly sliced prosciutto or 2 slices bacon

1 C. arugula or fresh spinach, chopped

1 8-oz. carton sour cream

3 T. all-purpose flour

1/2 C. mayonnaise

1/2 C. bottled roasted red sweet peppers, drained and finely chopped

3/4 C. finely shredded Asiago or Parmesan cheese (3 oz.)

1/4 C. thinly sliced green onions

Thinly sliced prosciutto or bacon, cut up and crisp-cooked (optional)

Assorted crackers, pita chips, flatbread, and/or toasted baguette slices

 

Preheat oven to 350. Place artichokes in a finemesh sieve; press with paper towels to remove liquid. Chop artichoke hearts. Set aside.  Stack 2 oz. prosciutto or 2 bacon slices; cut crosswise into thin strips and separate pieces as much as possible.  In a medium skillet cook and stir prosciutto or bacon over medium heat 2 minutes or until browned and slightly crisp. Add arugula; cook and stir l minute. Set aside.  In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in V2 C. of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with remaining V4 C. cheese (if desired, set aside 1 T. cheese for serving).  Bake, uncovered, 30 minutes or until edges are lightly browned and dip is hot in center. Cool 15 minutes. If desired, sprinkle with additional prosciutto or bacon and reserved cheese. Serve dip with crackers, chips, flatbread, and/or baguette slices.