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Spicy Spinach Artichoke Dip with Bacon

Pantry To Table
Artichokes, spinach, bacon, red pepper flakes, and more go into this hearty, flavorful dip.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 10
Calories 400 kcal

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.

Notes

I like using the microplane for the garlic cloves because it really disperses the garlic flavor throughout. You can use 2 teaspoons of garlic powder or roasted garlic powder instead, if you would prefer or if that is what you have on hand.
You can cook fresh baby spinach, drain the liquid very well and chop if you’d rather not purchase frozen spinach. It’s simply a convenience. If you go the route of cooking fresh spinach, I strongly suggest you use baby spinach. It generally doesn’t have the hardy stems.
 
Nutrition Facts
Spicy Spinach Artichoke Dip with Bacon
Amount per Serving
Calories
400
% Daily Value*
Fat
 
33.77
g
52
%
Saturated Fat
 
14.95
g
93
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
3.62
g
Monounsaturated Fat
 
12.06
g
Cholesterol
 
76.31
mg
25
%
Sodium
 
724.07
mg
31
%
Potassium
 
376.08
mg
11
%
Carbohydrates
 
8.15
g
3
%
Fiber
 
2.39
g
10
%
Sugar
 
2.73
g
3
%
Protein
 
16.65
g
33
%
Vitamin C
 
5.99
mg
7
%
Calcium
 
307.08
mg
31
%
Iron
 
1.63
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword hot dip, spinach artichoke dip, baked dip,
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