• 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
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Place bacon in a skillet over medium-high heat and cook until crispy, turning occasionally, about seven minutes. Chop bacon into crumbles.
  4. 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.
  5. Bake for 30 minutes.
  6. Top with green onion, additional bacon crumbles, additional grated parmesan, and roasted garlic. Served with sliced baguette.
Recipe by Rachel Schultz at