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!