Diane's Artichoke Bacon Dip With Pecans Recipe

Recipe Image
  • 1 (14-oz.) can artichoke hearts, well drained
  • 8 bacon slices, cooked crisp and crumbled
  • 1-1/2 teaspoon Worcestershire sauce
  • 3/4 cup mayonnaise
  • 1-1/2 teaspoon lemon juice
  • 1/2 small onion, finely chopped
  • 1/2 cup chopped pecans

In a glass bowl, chop the drained artichoke hearts; then stir in all the remaining ingredients until mixed. Cover and refrigerate for several hours to allow flavors to blend. Serve cold with crackers.