Artichoke Dip Arrabiata

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3 tablespoons olive oil

3/4 cup prechopped onion

1/4 cup (1 ounce) bagged crumbled bacon

1 carton (15 ounces) part-skim ricotta cheese

1 can (14 ounces) artichoke hearts, rinsed, drained, and torn into chunks

1/2 cup canned petite-diced Roma tomatoes, drained

1/2 teaspoon red-pepper flakes

1/2 cup (2 ounces) preshredded Parmesan-Romano-Asiago cheese blend, divided

sesame crackers or toasted pita wedges

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