Spicy Spinach Artichoke Dip with Bacon
I’ve started seeing cans of “tender” or “baby” artichoke hearts. They do not have as many of the tough outer petals, so there’s less waste. But, they are a little more pricey. Your choice. I have never used marinated artichoke hearts for my dip, but it might be good to have a little “twang,” if you’re feeling adventurous.
I use a whole pound of delicious bacon. Regular or thick-cut is up to you. If you use lower-sodium, you’ll need to adjust your additional salt to your mixture. Taste the dip before topping with the cheeses and baking and adjust the salt if necessary. Also, please, cook your bacon; it will taste so much better than precooked, crumbled, bagged bacon.
I have used the packages of frozen, chopped spinach and wilted my own fresh spinach leaves. Both are good choices. Both will need the moisture squeezed out.
PLEASE, do not use pre-shredded cheese. They do not melt as well, nor taste as good. I would strongly suggest you grate your own cheeses from the block. Just go ahead and take the time to grate; it’s way better and cheaper!
I suggest you bake this in the oven instead of in a slow cooker, mainly because it really doesn’t take very long to bake, but also if you leave the dip in the slow cooker for too long, the fat will begin to “break” and separate, and you will lose the creaminess of this dip. That’s not a happy dip.
This recipe can be easily doubled for a crowd.
Enjoy!
Spicy Spinach Artichoke Dip with Bacon
Ingredients
- 8 ounces cream cheese, I use full-fat
- 1/2 cup sour cream, I use full-fat
- 1 tablespoon red pepper flakes
- 3/4 teaspoon hot, smoked paprika
- 1/4 teaspoon ground cayenne pepper, adjust amount to taste
- 1 teaspoon onion powder
- 1/4 teaspoon ground white pepper
- 1/2 - 1 teaspoon kosher salt, or to taste
- 1 pound uncooked bacon, chopped
- 1 shallot, small-diced
- 3 garlic cloves, grated on a microplane, see Notes
- 2 10-ounce packages fresh spinach, chopped, (or 2 10-ounce frozen chopped spinach, thawed and liquid pressed out), see Notes
- 14 ounces artichoke hearts, drained well, chopped
- 1 1/2 cups Parmesan cheese, shredded, divided
- 1 1 /2 cups Mozzarella cheese, shredded, divided (can substitute Fontina or Muenster)
Instructions
- Preheat the oven to 350 degrees. Grease an 8 x 8” or a 9 x 9” baking dish and set aside.
- Place the cream cheese in a large microwave-safe bowl and heat for 1 minute.
- Remove from the microwave and add the sour cream and spices (red pepper flakes, paprika, cayenne, onion powder, white pepper, and ½ teaspoon of salt). Stir to combine well. Set aside.
- In a skillet over medium-high heat, break apart the chopped bacon as you add it to the pan. Cook until crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate.
- Drain off bacon grease.
- Using the same skillet over medium heat, add the chopped shallot and continually stir until softened, but not browned, approximately 1 to 2 minutes. Lower heat if needed. Add the garlic and sauté for about 30 more seconds. Scrape into the bowl with the cream cheese mixture.
- Add the spinach to the same skillet and stir occasionally to wilt all the spinach. Place the wilted spinach in a colander and press as much liquid out as possible.
- Add the spinach, one cup of the Parmesan cheese, one cup of the mozzarella cheese, chopped artichokes, and drained bacon pieces to the cream cheese mixture. Combine ingredients well.
- Taste for seasoning and adjust as desired.
- Spread mixture into the greased baking dish. Top with remaining ¼ cup of the Parmesan and ¼ cup of the mozzarella.
- Bake uncovered in the preheated oven for 25 to 30 minutes or until edges are bubbly and cheese is melted on top.
- Serve warm from the oven with tortilla chips, pita chips, etc… Refrigerate any leftovers in an airtight container for up to 5 days.
I used this recipe for a Christmas potluck at work. People really liked it. One gentleman was trying to figure out where the mild spice came from. He really enjoyed the flavors. Personally, I’m a fan of hot, cheesy, spinach artichoke dip already. The bacon and spiciness just made this variation of spinach artichoke dip even better. Thank you!
I’m so glad to hear people really liked it! That made my day!
You’re welcome. Thanks for sharing the recipe.