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Giada's Gameday

Get Giada De Laurentiis' gameday favorite recipes from her gameday special on 
Giada at Home on Food Network.  

Caprese Burgers
Spicy Cinnamon-Chocolate Brownies

Warm Artichoke and Bacon Dip

Recipe courtesy Giada De Laurentiis
1 teaspoon chili powder 
1 teaspoon ground cumin 
3 to 4 pita breads 
2 tablespoons extra-virgin olive oil 
1/2 teaspoon kosher salt 

Butter, for greasing the baking dish 
5 strips thick-cut bacon 
1 teaspoon extra-virgin olive oil, optional 
2 shallots, chopped 
2 cloves garlic, minced 

One 8-ounce bag frozen artichokes, thawed 
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
2 cups (16 ounces) mascarpone cheese 
1/3 cup sour cream 
1/4 cup mayonnaise 
1/4 cup fresh lemon juice (from 1 large lemon)


For the pita 
chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees 
F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita 
breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread 
into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and 
golden, about 10 minutes. 

For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 
degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking 

Place a large skillet over medium-high heat. Add the oil and bacon and cook until 
crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough 
to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil 
(if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook 
over medium-high heat until the shallots are translucent and the artichokes begin to 
brown, about 8 minutes. 

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, 
mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon 
salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish 
and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not 
let the dip boil), 10 minutes. Serve the pita chips alongside.

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