Spin Dip Recipe

Prepare spinach

Squeeze all excess water from the thawed frozen spinach using a clean kitchen towel or several layers of paper towels until mostly dry (important to avoid a watery dip). Transfer to a medium bowl.

Prepare artichokes

Drain canned artichoke hearts thoroughly and chop them into roughly 1/2-inch pieces. Add to the bowl with the spinach.

Cook aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix base

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and stir until combined and creamy. Mix in the shredded mozzarella, shredded provolone, and grated Parmesan until evenly distributed.

Combine all components

Add the drained spinach, chopped artichoke hearts, cooled onion-garlic mixture, lemon juice, red pepper flakes, salt, and black pepper to the cheese mixture. Fold gently until everything is evenly incorporated.

Add bacon

Fold in the crumbled cooked bacon, reserving about 2 tablespoons to sprinkle on top before baking.

Assemble and bake

Transfer the mixture to a 1.5 to 2-quart ovenproof baking dish (about 8x8-inch or similar). Smooth the top, drizzle the optional melted butter over the surface if desired, and sprinkle the reserved bacon and an additional tablespoon of grated Parmesan on top. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, until bubbly and lightly golden on top.

Finish and serve

Remove from oven and let rest 5 minutes. If desired, broil 1–2 minutes to brown the top more—watch carefully to avoid burning. Garnish with a light sprinkle of extra black pepper or chopped parsley if available. Serve warm with flatbread points.

Prepare oven and flatbread

Increase oven to 400°F (if not already at that temperature) or use the same 375°F and bake slightly longer; either works. Place flatbreads on a baking sheet and lightly brush both sides with 1 tablespoon olive oil. Sprinkle garlic powder and 1/4 teaspoon salt evenly over each flatbread, and sprinkle the optional 1 tablespoon grated Parmesan.

Cut and bake

Using a pizza cutter or sharp knife, cut each flatbread into 6–8 triangular points. Bake in the oven for 8–12 minutes at 400°F (or 10–14 minutes at 375°F), until edges are crisp and golden. For extra crispness, flip once halfway through baking.

Cool and serve

Remove flatbread points from oven and let cool 2–3 minutes so they firm up. Arrange alongside the hot spinach-artichoke dip for scooping.