This simple baked spinach artichoke dip is creamy, rich, and full of great flavors. My family reminds me quite regularly that there is nothing under the sun that is not enhanced through the inclusion of bacon.
I can’t deny that pretty much any vegetable is made even more delicious with a bit of bacon, right?
Rich and creamy hot spinach artichoke dip goes into overdrive with crispy bits of bacon. This is about to become one of your go-to recipes when hosting an event or taking a snack to a party. People simply love it. Try making it in your slow cooker.
Baked Spinach Artichoke Dip
How could it get better than a baked spinach artichoke dip? Make a recipe so easy to follow that people won’t believe it. This is such a simple method, anyone can do it.
Just throw the ingredients into a large bowl, and stir it well. Pour the mixture into a greased baking dish, and bake. That’s basically it.
Bacon Artichoke Dip
Seriously, that’s all it takes. You could be eating this bacon spinach artichoke dip with your favorite chips for dinner. Or breakfast. I’m not judging. Go buy these ingredients now and your taste buds will thank you.
While we are great big fans of the added bacon in this recipe, I’m here to tell you that this is a solid party favorite without the bacon added. If you’re feeding vegetarians, skip the bacon and you’ll still have a terrific snack to share.
Artichoke Dip Ingredients
- frozen chopped spinach
- canned artichoke hearts
- heavy cream
- sour cream
- mozzarella cheese
- Pecorino Romano or Parmesan
- garlic
- kosher salt
- cooked and crumbled bacon
Hot Spinach Artichoke Dip
- Preheat the oven to 350°F. Grease an 8-inch square 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.
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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 an 8-inch square 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
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