This classic spinach artichoke dip has crispy bacon, horseradish, Parmesan and mozzarella and baked until golden brown and bubbly.

Serve it with crudites, crackers and pita and watch it disappear!

How to make the best cheesy bacon spinach dip with artichokes

Bacon: Cooked until super crispy, then crumbled and added to the dip.
Spinach: Loads of cooked spinach will be folded into this creamy, cheesy dip.
Garlic: Loads of minced fresh garlic to provide that classic garlic flavor.
Cream cheese: Because every good creamy dip needs cream cheese.
Greek yogurt: To add richness, yet lighten this dip up a little bit.
Horseradish: For that zesty, spicy flavor, of course.
Artichokes: Because every good spinach dip needs artichokes. I like to use the marinated, jarred artichokes.
Green onion: To provide a bit of oniony flavor as well as freshness.
Mozzarella: To take this creamy dip into cheese land.
Spices: Onion powder, salt and black pepper make this dip extra delish.
Dippers: Crudites (raw veggies), pita and crackers.

Preheat oven to 375 degrees. Coat an 8x8 baking dish with cooking spray.
Heat a large non-stick skillet to medium heat. Add bacon and cook 8-10 minutes, stirring frequently, until crispy. Remove from the pan and place on a paper towel to drain.
Drain all but 1 tablespoon bacon fat from the pan. Heat the bacon fat to medium heat.
Add spinach and garlic and sauté 2-3 minutes, until spinach is wilted.
In a large mixing bowl, stir together cream cheese and Greek yogurt.
Stir in spinach mixture, crumbled bacon, horseradish, artichokes, green onion, ½ cup mozzarella, salt, onion powder and black pepper until thoroughly combined.
Transfer mixture into the prepared baking dish.
Sprinkle the top with remaining mozzarella cheese.
Bake 15-20 minutes, until top is golden brown and bubbly.
Serve with pita chips and raw veggies.

For the spinach: You can use fresh or frozen.
For the cream cheese: You can use full-fat or to make it lighter, use low-fat (also called Neufchatel).
For the Greek yogurt: You can use 5%, 2% or 0%, or swap in light or full-fat sour cream.
For the horseradish: You can use freshly grated or prepared, jarred horseradish. Or if you don't like it, you can leave it out.

To make it gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
To make it vegetarian: Leave out the bacon.
To make it nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
To make it egg free: This recipe does not contain eggs. Be sure all packaged ingredients are egg free.

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Classic spinach artichoke dip with crispy bacon, horseradish and mozzarella baked until golden brown and bubbly.

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Preheat oven to 375 degrees. Coat an 8x8 baking dish with cooking spray.
Heat a large non-stick skillet to medium heat. Add bacon and cook 8-10 minutes, stirring frequently, until crispy. Remove from the pan and place on a paper towel to drain.
Drain all but 1 tablespoon bacon fat from the pan. Heat the bacon fat to medium heat. Add spinach and garlic and sauté 2-3 minutes, until spinach is wilted.
In a large mixing bowl, stir together cream cheese and Greek yogurt. Stir in spinach mixture, crumbled bacon, horseradish, artichokes, green onion, ½ cup mozzarella, salt, onion powder and black pepper until thoroughly combined. Transfer mixture into the prepared baking dish. Sprinkle the top with remaining mozzarella cheese. Bake 15-20 minutes, until top is golden brown and bubbly.
Serve with pita chips and raw veggies.

Storage Tip: Store in the refrigerator up to 4 days. Reheat or eat cold.