Artichoke Dip in a cast-iron pan, on a platter surrounded by grilled baguette slices

Serve Creamy Artichoke, Bacon & Parmesan Dip with grilled bread or oysters—or both. Photo courtesy of Elvie’s

To make Oysters Elvaretta, Chef Hunter Evans tops oysters with this decadent artichoke mix before charbroiling them. At home, this can be served as a warm dip or as a stuffing for fish like flounder or salmon. For more about the farm-to-table restaurant Elvie’s, see Flower’s story, “Travel By Tastebuds: Elvie’s in Jackson.”

Creamy Artichoke, Bacon, and Parmesan Dip


  • 1 cup roughly chopped bacon
  • 6 tablespoons unsalted butter
  • 1 bunch green onions, thinly chopped
  • 6 cloves fresh garlic, smashed and minced
  • ½ cup dry white wine
  • 5 lb. can artichoke hearts, drained and roughly chopped
  • ¾ quart heavy cream
  • 4 cups shredded Parmesan cheese
  • 1 tablespoon Worcestershire sauce
  • 7 ½ dashes of hot sauce
  • Salt and pepper
  • Pinch of cayenne pepper
  • ½ lb. cream cheese


  1. Cook bacon in a skillet. When crispy, add butter, onions, and garlic to the bacon and drippings in pan; sauté 2-3 minutes. Add white wine and reduce until evaporated.
  2. Add artichokes, and cook 2-3 more minutes.
  3. Add cream and reduce until thickened. Add Parmesan, Worcestershire sauce, and hot sauce. Stir, adding salt, pepper, and a pinch of cayenne pepper. Warm through.

Note: To take off the heat, add lemon juice.

Recipe courtesy of Chef Hunter Evans of Elvie’s,