Cheesy Bacon Spinach Dip with Artichokes
Classic spinach artichoke dip with crispy bacon, horseradish and mozzarella baked until golden brown and bubbly.
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Serves 8
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 slices bacon, chopped
- 3 cups baby spinach, roughly chopped
- 2-3 cloves garlic, peeled and minced
- 8-ounce block cream cheese, room temperature (low fat or regular)
- ¼ cup plain Greek yogurt
- 1 tablespoon prepared horseradish
- ½ cup marinated jarred artichokes, drained, chopped
- 2 green onions, sliced
- ¾ cup shredded mozzarella, divided
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- Pita chips and raw veggies, for dipping
Instructions
- 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.
Notes
Storage Tip: Store in the refrigerator up to 4 days. Reheat or eat cold.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 119
- Sugar: 2g
- Sodium: 327mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg