Super cheesy Bacon Spinach Artichoke Dip – a baked, classic spinarti dip amped up with smokey bacon!
Happy happy holidays guys!!! Can you believe that Christmas is pretty much HERE and that in about four seconds it will be over and then it’s basically 2016?? What. is. happening.
This holiday season has flown by for me, I think even more than usual because we were out of town for the first half of December so it didn’t feel very much like Christmas time until about a week ago when we finally put our tree up and hung my wreath on the front door with a giant candy-cane-striped bow.
If you have room in your Christmas menu for one more appetizer (you DO. ) then you need this bacon spinach artichoke to make an appearance. Because the only thing better than a classic spinarti dip is a baked spinarti dip with the addition of BACON. <— caps: necessary.
This dip is everything you love about a spinach artichoke dip except wayyyyyy better because bacon is involved. I love to use sliced Italian bread or corn chips for dipping, but crackers or veggies are amazing too – whatever you like, go with it! And if by chance you don’t get around to making this for Christmas, New Years is just one week away so you’ll have another chance to whip up this easy peasy insanely addictive appetizer before the end of the year. Or hey, Christmas and New Years! Because everyone will love it so much this week, they’ll be begging to have it again 7 days later.
Never underestimate a crowd pleaser.
Bacon Spinach Artichoke Dip
- 6 ounces fresh baby spinach
- 2 teaspoons minced garlic
- 8 ounces cream cheese, softened
- 1/2 cup plain, nonfat greek yogurt (may sub sour cream)
- 1/3 cup mayo (I used low fat)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup shredded parmesan cheese, or shredded Italian style blend
- 1 can artichoke hearts (whole or quartered), finely chopped
- 3-5 strips bacon, cooked and chopped
- chips, crackers, or bread (for serving)
- Preheat oven to 325 degrees. Lightly grease a small casserole dish or round pie dish.
- Boil spinach for 2-3 minutes until soft, drain and run under cold water until cool enough to handle. Squeeze out excess liquid.
- Mix together spinach, cream cheese, garlic, greek yogurt, mayo, and salt and pepper. Stir in 2/3 of the bacon and the chopped artichoke hearts. Spread in prepared baking dish. Sprinkle with parmesan cheese and top with remaining bacon.
- Bake for 15-20 minutes until cheese is melty and dip is hot throughout. Serve with chips, crackers, or sliced Italian bread for dipping.