This spinach and artichoke dip with crispy smoked bacon will be a hit at your next party in no time! Make this for football parties, game night with friends, or any gathering that needs a dip on the table.
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While visiting for a friend’s birthday recently, we ordered spinach and artichoke dip for the table. The dip was warm and creamy — and a great accompaniment to the crunchy tortilla chips that came with it. It was devoured in minutes.
I went back to my kitchen and set to work making what I personally crave when I think of spinach artichoke dip.
Better-Than-Restaurant Spinach Artichoke Dip
The restaurant’s dip was a little soupy, like it was held together only by a thin cheese sauce, so I knew I had to tinker with that part. I ended up using cream cheese for the rich creaminess it brings to any dip (but especially this one!), along with an Italian cheese blend that included mozzarella, parmesan, asiago, provolone, and romano cheeses.
This mixture melts nicely, giving you that picture-perfect cheesy hit with every scoop.
Bacon makes everything better
I also wanted to add something special, something to set it apart from all the other dips and appetizers that fill the buffet table at a party. The first thing that comes to mind? bacon. It really makes everything better.
What to serve with spinach artichoke dip
This Spinach Artichoke Dip with Bacon is a great appetizer for a game day party or movie night. I like to serve this dip with pita chips, but tortilla chips, crackers, or celery sticks could also work well.
But be warned: depending on your friends and how hungry you are, this dip will disappear quickly! My roommate ate half of it when I was done shooting and it cost me everything not to eat the other half myself. For a larger party, I would recommend doubling this recipe.
Make-Ahead Spinach Artichoke Dip
This dip can be prepared up to 24 hours in advance and placed in the casserole dish. Cover with plastic wrap and refrigerate until ready to eat. Remove the plastic wrap and reheat in the oven according to the recipe, adding a few extra minutes to the total time.
Leftover Spinach Artichoke Dip
This dip is best eaten hot immediately. When it cools a bit and starts to firm up, reheat for a minute or two to melt the cheese again.
Leftovers can be covered and kept for up to 5 days, but aren’t quite as good as fresh dip. You can reheat it in the microwave, eat it as a cold dip with veggies, or spread it on sandwiches.
Spinach artichoke dip does not freeze well and is not recommended.
More delicious dips for your party!
- Buffalo chicken dip
- Hot Reuben dip
- 7 layer bean dip
- Slow Cooker Bratwurst and Beer Cheese Dip
- Caramelized Onion Dip
Spinach artichoke dip with bacon
My Italian cheese mix used mozzarella, parmesan, asiago, provolone, and romano cheeses, but any mix of Italian cheeses is fine.
ingredients
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6 slices bacon (about 1/3 pound), chopped
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2 garlic cloves, chopped
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1 14-ounce can artichoke hearts, drained and chopped
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1 10-ounce package frozen spinach, thawed, drained and chopped or 1 12-ounce package fresh spinach, finely chopped
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1/4 teaspoon crushed red pepper flakes
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1/2 teaspoon kosher salt (or slightly less table salt)
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1 8-ounce package room temperature cream cheese
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8 ounces shredded Italian cheese mix
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1/2 cup sour cream
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Pita chips, tortilla chips, crackers, or celery sticks for serving
method
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Preheat oven to 400˚F
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Cook bacon:
Place the chopped bacon in a skillet and fry over medium-high heat until crispy, 7 to 10 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the rendered bacon grease in the pan. Set aside some of the bacon to sprinkle over the dip.
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Cook Vegetables:
Add the garlic to the pan and cook until fragrant, about 30 seconds. Add artichoke hearts, spinach, red pepper flakes and salt. Cook, stirring occasionally, until the artichokes are heated through and the spinach has wilted, about 5 minutes.
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Along with the cheeses:
In a medium bowl, mix together the cream cheese, shredded Italian cheese mixture, sour cream, reserved bacon, and spinach and artichoke mixture until thoroughly combined.
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Bake and serve:
Transfer the mixture to a 1-2 quart casserole dish and bake until bubbling around the edges, about 20 minutes. Let cool slightly, then sprinkle with reserved bacon and serve with pita chips.
This dip is best eaten hot immediately. When it cools a bit and starts to firm up, reheat for a minute or two to melt the cheese again.
