Diane's Artichoke Bacon Dip With Pecans Recipe

- 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
Directions:
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.