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This rich and creamy Baked Spinach Artichoke Dip goes into overdrive with crispy bits of bacon. It has become one of my go-to recipes when hosting a gathering, or to take along with us to a potluck. People simply love it!
Look, there are a lot of things that you could be doing with the next five minutes of your life. But, if you use them to make this? Well, obviously you’ll thank yourself later for that wise choice. This recipe for baked spinach artichoke dip is a lovely twist on my classic slow cooker spinach artichoke dip. I’ve loved it for years, and just had to try it with bacon.
Baked Spinach Artichoke Dip
I’ll be honest. Fresh artichokes are not my favorite vegetable. The work involved is more than I want to deal with, most of the time. But, canned artichoke hearts make this dip a breeze to throw together.
And, you might wonder why you need a different artichoke dip recipe, given the abundance of spinach and artichoke dips. I’m just going to say it, THIS recipe is simply better. Smoky, salty, crispy bacon makes such a difference. Gone is the mushy, one note appetizer you get at most restaurants. This dip has wonderful textures and flavors that make it absolutely unforgettable.
Ingredients and Substitutions
The Spinach – Frozen chopped spinach is what I reach for in this recipe. It takes the work out of this dip because it’s already blanched and chopped. You can substitute frozen whole leaf spinach if you’d like, but you’ll need to chop it first.
Artichoke Hearts – I love canned artichoke hearts in this recipe because they’re so convenient.
The Cheeses – Mozzarella provides that lovely, creamy, melting cheese pull while Pecorino Romano or Parmesan cheese lends a slightly nutty, deep savoriness.
Dairy Base – You’ll see how sour cream and heavy cream combine to make a thick, rich creamy texture in the finished dip.
Bacon – I use the real bacon crumbles that we buy at Costco, but you can also use bacon that you’ve cooked and crumbled yourself.
Seasonings – Please don’t use garlic from a jar. Not when it’s so easy to mince or grate fresh cloves with the right equipment. I adjust the kosher salt to our preference. You should do the same!
Notes on Equipment
- Colander
- Chef’s Knife
- Cutting Board
- Mixing bowl
- Microplane or garlic press – This is hands down the BEST garlic press I have ever used. You don’t have to peel the cloves! And, it’s just two pieces of stainless steel that click together and come apart for super easy cleaning.
- Measuring cups and spoons
- Spatula
- 2 quart baking dish
How to Make Baked Spinach Artichoke Dip
Preheating the Oven: Start by preheating your oven to 350ºF with a rack positioned in the center.
Draining the Spinach: I place the thawed spinach to a colander over the sink and gently press to remove any excess moisture.
Prepping the Artichokes: You’ll want to pour off all of the liquid that hearts are packed in, then up-end the can or jar onto a cutting board. Then, I just use a large knife to chop them into tiny pieces.
Greasing the Pan: I use non-stick cooking spray or a paper towel with a little neutral oil to lightly coat a two-quart baking dish before setting it aside to build the dip.
Assembling the Dip: I place all of the ingredients except for the garnish of bacon crumbles into a medium-sized mixing bowl. Then, I gently stir it together until all of the ingredients are well-mixed.
Preparing to Bake: Scrape this mixture into the prepared baking dish. You’ll just need to scatter the remaining bacon crumbles over the top and it’s ready to bake.
Baking: Pop the baking dish into the oven and bake it for 22 to 24 minutes, until the cheese is completely melted and the edges of the dip are bubbling.
Expert Tip
Finely mincing or grating the garlic for this dip ensures even distribution of the garlic for a more cohesively flavored dip. I adore my garlic press. But, if you don’t have one, you can just grab a microplane or zesting grater and rub the garlic over it. Tap the grater on the side of your bowl, or use a small spatula on the underside to get all of that tasty garlic!
Use Real Bacon: I do not like bacon bits. There is just something off about the flavor and texture, to me. However, several years back, I discovered Kirkland Signature bacon crumbles and fell in love. It’s 100% bacon with exactly the texture and taste that I want. Real bacon makes this dip so utterly irresistible.
Leave None Behind: In the unlikely event that you actually have some leftovers of this dip, then you are lucky indeed! Warm it with a couple splashes of heavy cream in a saucepan and toss with freshly boiled pasta or spoon over baked potatoes.
Serving Suggestions
Hot and creamy dips have a way of gathering people around the table, and this baked spinach artichoke dip with bacon is no exception. I like to make it a snack spread by adding corn queso and my street corn dip to the line up.
Or, if I want to just have snacks for dinner, then you know I have to include this loaded baked potato dip. Feed me these with enough tortilla chips to swim in, and I’m a happy camper.
Make Ahead & Storage
Make Ahead: You can stir together the dip, transfer it to the pan, cover it tightly, and refrigerate for 1 to 2 days before baking it.
How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
How to Reheat: I warm up individual portions in a microwave safe bowl in 30 second increments, stirring in between. Alternatively, you can place a larger amount an oven-safe covered dish at 350ºF in the oven until heated through.
More Artichoke Dip Recipes
- Artichoke Jalapeno Dip
- Stovetop Spinach Artichoke Dip
- Cold Spinach Artichoke Dip
- Spinach Artichoke Pasta
Absolutely! Just add all the ingredients for this baked spinach artichoke dip recipe into a greased slow-cooker. Cover, and cook on low for 2 to 3 hours, until the dip is bubbly. The only downside is that the bacon on top won’t get a crispy texture.
You can make this vegetarian one of two ways; simply omit the bacon or replace it with a plant-based bacon alternative.
Oh, no. Do not skip this step. You need to drain it well. The excess moisture will make this a watery mess. But, the good news is it is easy to get it right!
You can either place it in a colander and gently press on it, then pick up a handful of the spinach and squeeze to remove excess liquid and repeat until it has all been squeezed. Or you can wrap it in a towel, twist, and squeeze to remove extra moisture.
You can, but you’ll need to boil it first. About 1 pound of fresh spinach should cook down to the equivalent of the 10 ounces of frozen spinach.
Eh, I don’t recommend it. Freezing affects the texture of the dip, making it a little grainy and sometimes causing separation of the liquids which can make it runny.
You can, but I don’t recommend it. The dip will lose texture because canned spinach is mushier than frozen. Also, since canned spinach is very wet, it takes more effort to remove the excess moisture. And, you’ll want to adjust the salt, since canned varieties typically contain added sodium.
Baked Spinach Artichoke Dip
Ingredients
- 10 ounces frozen chopped spinach, thawed and drained
- 14 ounces canned artichoke hearts, drained and chopped small
- ⅓ cup heavy cream
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Pecorino Romano or Parmesan cheese
- 3 garlic cloves, minced
- ¼ teaspoon kosher salt adjust to taste
- ½ cup cooked and crumbled bacon, plus 2 tablespoons reserved
Instructions
- Preheat the oven to 350°F. Grease a two-quart baking dish.
- In a medium-sized mixing bowl, stir together the spinach, heavy cream, sour cream, mozzarella, Parmesan, garlic, and salt. Add the artichokes and ½ cup of bacon. Stir to mix throughout.
- Transfer the mixture to the prepared baking dish and top with the remaining bacon crumbles. Bake for 22-24 minutes, or until the cheese has melted and the edges of the dish are bubbling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
