Creamy Artichoke, Bacon and Parmesan Dip

At Elvie’s in Jackson, Mississippi, Chef Hunter Evans uses this rich, savory dip to top Oysters Elvaretta, a signature dish named after his grandmother, the restaurant’s namesake
Artichoke Dip in a cast-iron pan, on a platter surrounded by grilled baguette slices
Serve Creamy Artichoke, Bacon and Parmesan Dip with grilled bread or oysters—or both. Photo courtesy of Elvie’s

To make Oysters Elvaretta at Elvie’s, Chef Hunter Evans tops oysters with this 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 from Chef Evans, 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. Stir in cream cheese. Warm through; remove from heat.

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

Recipe courtesy of Chef Hunter Evans of Elvie’s,