Here’s another irresistible appetizer that might have you unbuttoning your pants before the main course — it is the holiday season, after all. Embrace it.
Just wear a comfy long top like I do. Because this is spinach artichoke dip, and it’s worth it.
I adore a thick, creamy spinach dip — and it’s even better with bacon and smoked cheese. This version is rich, comforting, and a guaranteed crowd-pleaser. Even self-proclaimed vegetable skeptics will be won over.
The base is cream cheese, enhanced with mayonnaise and sour cream for extra creaminess. For the best results, especially when serving guests, use full-fat ingredients — they make the dip decadently smooth and flavorful.
Fresh sautéed spinach, minced garlic and chopped shallot add bright, savory depth. I always use a full bag of fresh spinach so there’s enough left once it wilts down; I haven’t tried this with frozen spinach, but fresh gives the best texture.
I fold together the cheeses, artichokes, wilted spinach and crumbled bacon with a spatula so the mixture stays chunky and satisfying. I use marinated artichokes for a touch of tang and extra flavor — they’re the best choice here.
Spread the mixture into a baking dish, top with remaining cheese, and bake until bubbly and golden. The result is creamier and more decadent than most spinach dips: thick, cheesy, and delightfully gooey.
Serve it hot with crusty bread, an assortment of crackers, or chips. I’m especially partial to blue corn chips — they’re tasty enough to eat for breakfast, honestly. Give them a try.
I typically offer this dip with plenty of dippers and let everyone help themselves. It reheats well too, so leftovers (if there are any) are an easy win for the next day.
Fresh Spinach and Artichoke Dip with Bacon
Fresh Spinach and Artichoke Dip with Bacon
Ingredients
- 2 (8 ounce) blocks cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Parmesan cheese, divided
- 1 cup shredded smoked mozzarella cheese, divided
- 2 tablespoons olive oil
- 1 (6 ounce) bag fresh spinach
- 2 garlic cloves, minced
- 1/2 shallot, chopped
- 8 slices bacon, fried and crumbled
- 1 (12 ounce) can marinated artichokes, drained
Instructions
- Preheat oven to 400°F (204°C).
- Heat a skillet over medium heat and add olive oil. Add the spinach, garlic and shallot, stirring until the spinach is wilted and cooked down. Set aside to cool slightly.
- In a large bowl, combine the softened cream cheese, mayonnaise and sour cream. Beat until smooth. Fold in 1/2 cup Parmesan, 1/2 cup mozzarella, the cooked spinach, drained artichokes and crumbled bacon. Mix until evenly combined.
- Spread the mixture into a baking dish and top with the remaining cheeses. Bake at 400°F for about 20 minutes, until bubbly and golden on top. Serve warm with bread, crackers or chips.
Four words. Get. In. My. Belly.
[photos by Sarah Fennel]