Artichoke and White Bean Dip

Game day is ahead of us and it wouldn't be the same without tasty snacks to enjoy with family and friends.

Here is an artichoke dip that has a secret ingredient of white kidney beans for some added goodness. 

• 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
• juice of 1/2 a lemon
• 1/2 cup sour cream 
• 3/4 cup Miracle Whip
• 1 - 14 oz/ 398 ml artichoke hearts (not marinated) drained and chopped
• 1 cup diced roasted red peppers, chopped (optional)
• 1 1/2  cup finely diced Light Havarti cheese  (or cheese of your choice)
• 3/4  cup parmesan cheese, shredded
• 2 cloves garlic, minced
• 1/2 - 1 teaspoon asian chili paste
• 6 slices bacon, fried and diced
• chives for garnish

1. Put the bean in a food processor or blender with juice, sour cream and miracle whip and puree until smooth. 
2. Put the mixture into a medium mixing bowl, and add the remaining ingredients except for the bacon and chives.
3. Spray a small casserole or pie plate with cooking spray and fill with bean and artichoke dip. Top with crumbled bacon and sprinkle with chives. Tent with foil  and bake in a 350 F oven until hot and bubbly.  If it is cold from the refrigerator, allow about 45 minutes or 30 minutes from room temperature.  Serve with pita chips or multigrain chips.