Spinach Bacon Artichoke Dip
This classic favorite gets an update with crispy bacon. Serve it with crackers, baguette slices, sturdy chips, crisp romaine, or even use it as a topping for a baked potato or pasta!
Ingredients
- 8 slices thick slices bacon
- 1 bag 5 oz., baby spinach leaves
- 12 oz plain or marinated artichoke hearts
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise or yogurt
- 2 cups shredded Italian blend cheese Parmesan and Mozzarella
- salt and pepper
- 2 tsp minced garlic
- olive oil
Instructions
- Roast or fry bacon until crispy, drain and set aside
- Drain artichoke hearts and chop
- Place spinach in a bowl and cut into smaller pieces with kitchen scissors
- In a large skillet, saute spinach over medium heat in 1-2 Tablespoons olive oil or bacon grease, until wilted down and cooked.
- Add garlic and stir well, and cook 1 more minute. Turn burner off
- Add artichokes, cream cheese, sour cream, and mayonnaise to skillet and stir into the spinach. Add cheese and 4 slices of bacon torn into small pieces.
- Stir to combine and transfer to a deep dish quiche pan or small baking dish
- Can be refrigerated, covered, at this point for baking later if desired.
- Bake at 350 degrees for 30 minutes if chilled. Baking time will be shortened if dish is put in the oven directly after prepping. Garnish with the rest of the bacon during the last 2 minutes of baking.
- Serve with crackers, baguette slices, tortilla chips, crisp romaine pieces or use as a topping for baked potatoes or pasta