My bacon spinach artichoke dip is a little twist on a classic appetizer. Crispy, savory bacon is combined with this creamy, cheesy dip for an appetizer that is sure to wow your crowd.

 

Rule number 1 in life, everything is better with bacon! OK, maybe thats a slight exaggeration, but in my house, bacon is practically it’s own food group.

I’ve been making spinach artichoke dip for years, but one day thought, why not take this classic up a notch. Adding bacon seemed like the obvious choice, and let me tell you, it was a game changer.

Bacon spinach artichoke dip is warm, creamy, and packed with flavor. Smoky bacon pairs perfectly with tangy artichokes and spinach. This is one of those dips that seems to vanish as soon as it hits the table. It’s a true crowd favorite.

If you want more hot dips, try this hamburger dip, pizza dip, and cheesy bacon dip.

Why you’ll love this recipe

• Fast – You can make this dip in about 30 minutes.
• Flavorful – Full of delicious flavor and texture.
• A crowd favorite – This is one of my most popular dip recipes. Everyone always comes back for more.

Ingredients

• Cream cheese – Softened cream cheese is the base of this dip.
• Mayonnaise – A little mayonnaise adds extra flavor and creaminess.
• Spinach – Thawed, frozen spinach. Make sure to squeeze out any excess liquid.
• Bacon – I use about 6 pieces of bacon. You can use more or less depending on your taste.
• Artichoke hearts – Canned, diced artichoke hearts.
• Mozzarella – Shredded mozzarella makes this dip nice and cheesy.
• Parmesan cheese – Use shredded Parmesan cheese.
• Garlic – About 1 clove of minced garlic.
• Salt and pepper

How to make spinach artichoke dip

1. Place the softened cream cheese, mayonnaise, salt, and pepper in a mixing bowl. Mix until creamy.
2. Stir in the spinach, mozzarella, Parmesan, chopped artichokes, and chopped bacon with the cream cheese.

3. Spray a baking dish with non-stick cooking spray. Spread the mixture in the baking dish.
4. Bake at 350 degrees F for about 20 minutes. Serve warm.

Heather’s recipe tips

• Soften the cream cheese.
• Remove excess liquid. It’s very important to squeeze all of the excess liquid out of the thawed, frozen spinach. You don’t want the dip to have too much liquid.
• Shred your cheese. If possible, I recommend shredding your own cheese for the best taste.

Serving suggestions

I like serving this spinach artichoke dip with things like crackers, tortilla chips, corn chips, crostini, cucumber, celery, and more.

Storage

Let the dip cool and then store in an airtight container in the refrigerator. It will last 3-4 days. Reheat in the oven or microwave until warmed through.

You can freeze this dip in a freezer safe container for up to 2 months. Let thaw in the refrigerator and then bake.

Frequently asked questions

More delicious dip recipes

• Beer cheese sausage dip
• Cream cheese fruit dip
• Boursin dip
• Roasted red pepper dip