Artichoke and Bacon Spread 5 slices bacon 1⁄2 cup finely chopped onion 1⁄4 cup finely chopped carrot 1 tablespoon white wine vinegar 11⁄2 teaspoons finely chopped fresh rosemary 1 (14-ounce) can quartered artichoke hearts, drained 1⁄8 teaspoon salt teaspoon salt 1⁄8 teaspoon ground black pepper 30 Carr’s Table Water Roasted Garlic and Herb Crackers

Directions: Cut bacon crosswise into 1⁄8- to 1⁄4-inch slivers. In large nonstick skillet cook bacon until brown and crisp. Drain off fat, reserving 1 tablespoon. Remove bacon from skillet. Drain on paper towels. Return bacon fat to skillet. Stir in onion. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until tender. Stir in carrot. Continue cooking for 3 minutes more. Remove from heat. Stir in vinegar and rosemary. Set aside 4 pieces of artichoke. Stir remaining artichoke pieces into mixture in skillet. Cook, stirring frequently, over medium heat until liquid evaporates. Remove from heat. Stir in salt and pepper. Cool slightly. Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Let stand at room temperature for 30 minutes. Stir in half the cooked bacon. Cut reserved artichoke pieces into thin slivers. Spoon about 2 teaspoons artichoke mixture on each cracker. Garnish with artichoke slivers and remaining cooked bacon pieces. Makes about 10 servings. (Recipe from Carr’s Crackers) *See more recipes in our sauces, dips, & salad dressings collection