Warm Spinach Bacon Artichoke Dip is a hit around the table! Made with minimal ingredients and topped with crispy bacon, what’s not to love!
There’s spinach and artichoke dip, then there’s this Spinach BACON Artichoke Dip. This one. This is the one I prefer.
Bacon is first fried in the skillet, coating it in all the flavour, before the dip is mixed through said flavour and baked in the oven with Mozzarella and parmesan slowly melting on top, filling your kitchen with amazing aromas.
SO MUCH FLAVOUR, it hurts to look at it and not have it in front of me.
Spinach artichoke dip on crack.
As if this Spinach Artichoke Dip Stuffed Chicken isn’t enough, I had to pull out the chicken part and add in the bacon pieces to satisfy a huge craving happening in my kitchen.
I placed this skillet in the middle of our team lunch table, and to say it was gone in 5 minutes is a severe understatement — no exaggeration. PLUS crispy garlic bread to serve it with, because WHO doesn’t love garlic bread? This was lunch for three days after. I mean, remaking it, because forget any possibility of leftovers. What are leftovers?
You could also serve it with THIS cheesy garlic bread!
There’s so much happening in this skillet in the form of spinach, bacon, marinated artichokes, bacon, cream cheese, sour cream, bacon, mozzarella cheese, parmesan cheese, and bacon.
If you don’t own a skillet, you can still make this in a 9-inch, 2 quart (or 2 litre) baking dish.
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Warm Spinach Bacon Artichoke Dip is a hit around the table! Topped with crispy bacon, what's not to love!
- 2 teaspoons olive oil
- 1/2 cup diced bacon
- 2 teaspoons minced garlic
- 1 9 ounce (250 gram) packet frozen spinach, thawed completely and squeezed dry
- 1 9 ounce (275g) jar marinated artichoke hearts, chopped
- 250 g cream cheese (reduced fat if possible)
- 1/2 cup sour cream
- 1/2 cup Greek yogurt (or whole egg mayonnaise -- reduced fat)
- 1/2 cup milk
- Salt and pepper, top taste
- 1 1/2 cup mozzarella, divided
- 1/2 cup fresh Parmesan cheese, divided
Preheat oven to 175°C | 350°F. Heat oil in a 9-inch skillet over medium-high heat. Fry bacon until crispy. Take skillet off the heat. Remove half of the bacon for later; set it aside on a plate.
To the bacon in the skillet, add in the garlic, thawed and dried spinach, artichokes, cream cheese, sour cream, yogurt, milk and salt and pepper to taste. Mix well to combine.
Mix in 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese, until completely mixed through.
Top with the remaining mozzarella and parmesan. Bake in preheated oven for 10-15 minutes, or until the cheese is golden and bubbly.
Top with extra crispy bacon.
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