Oh, the versatility of a dip. Parties, appetizers, sports watching. Or on a night when we are having something light like grilled marinated chicken and salads, I make this dip with a good sliced baguette for something a little more, to keep everyone full and the meal hearty. In my experience, kids love it because well, cheese and bread and BACON. Extra toppings loaded in make this way elevated from a typical bland spinach and artichoke thing!
I used bacon from Kiolbassa, a family owned smoked meats company in San Antonio.
Bacon Spinach Artichoke Dip
Serves eight
2 bulbs garlic
Olive oil
3/4 pound bacon (I use Kiolbassa’s hickory bacon)
16 ounces cream cheese
1 cup plain greek yogurt
1 cup grated parmesan
1 cup shredded mozzarella
1 cup chopped spinach
3/4 cup quartered artichoke hearts, chopped
A dash of red pepper flake
1/2 teaspoon black pepper
3 green onions, sliced
Additional grated parmesan
Sliced baguette
Preheat oven to 425 degrees.
Slice top off of bulbs of garlic. Place in aluminum foil and drizzle with olive oil. Wrap aluminum foil around garlic. Place in oven and roasted for 40 minutes.
Place bacon in a skillet over medium-high heat and cook until crispy, turning occasionally, about seven minutes. Chop bacon into crumbles.
In a stand mixer, combine cream cheese, greek yogurt, parmesan, mozzarella, spinach, artichoke, bacon (reserving some for topping), red pepper flake (optional), and pepper. Transfer mixture to a greased baking dish.
Bake for 30 minutes.
Top with green onion, additional bacon crumbles, additional grated parmesan, and roasted garlic. Served with sliced baguette.
- 2 bulbs garlic
- Olive oil
- ¾ pound bacon (I use Kiolbassa's hickory bacon)
- 16 ounces cream cheese
- 1 cup plain greek yogurt
- 1 cup grated parmesan
- 1 cup shredded mozzarella
- 1 cup chopped spinach
- ¾ cup quartered artichoke hearts, chopped
- A dash of red pepper flake
- ½ teaspoon black pepper
- 3 green onions, sliced
- Additional grated parmesan
- Sliced baguette
- Preheat oven to 425 degrees.
- Slice top off of bulbs of garlic. Place in aluminum foil and drizzle with olive oil. Wrap aluminum foil around garlic. Place in oven and roasted for 40 minutes.
- Place bacon in a skillet over medium-high heat and cook until crispy, turning occasionally, about seven minutes. Chop bacon into crumbles.
- In a stand mixer, combine cream cheese, greek yogurt, parmesan, mozzarella, spinach, artichoke, bacon (reserving some for topping), red pepper flake (optional), and pepper. Transfer mixture to a greased baking dish.
- Bake for 30 minutes.
- Top with green onion, additional bacon crumbles, additional grated parmesan, and roasted garlic. Served with sliced baguette.
