Dee's Spinach Artichoke Dip Recipe
Steel plow's special recipe spinach artichoke dip topped with parmesan cheese, double smoked bacon & diced tomatoes served with tortilla chips, pretzel bites & fresh veggies.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip Ingredients
Serving Ingredients
Method
Preparation
- 1
Cook the Spinach
In a large saucepan, add the fresh spinach and cook over medium heat until wilted, about 3-4 minutes. Stir occasionally to ensure even cooking.
- 2
Prepare the Artichokes
If using canned artichoke hearts, drain and rinse them. If using frozen, thaw and chop them into bite-sized pieces.
- 3
Mix the Dip
In a large mixing bowl, combine the cooked spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, half of the grated parmesan cheese, salt, and black pepper. Mix until well combined.
- 4
Add Bacon
Fold in the crumbled double smoked bacon into the dip mixture.
Baking
- 5
Prepare for Baking
Preheat your oven to 375°F (190°C). Transfer the spinach artichoke dip mixture to a baking dish.
- 6
Top and Bake
Sprinkle the remaining parmesan cheese on top of the dip. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Serving
- 7
Garnish and Serve
Remove the dip from the oven and let it cool for a few minutes. Top with diced tomatoes before serving. Serve warm with tortilla chips, pretzel bites, and fresh veggies.