Spinach, Artichoke & Bacon Dip Recipe

Prepare spinach

If using fresh spinach: trim stems, roughly chop, then sauté in a dry skillet over medium heat until wilted (2–3 minutes). Transfer to a fine mesh sieve or clean kitchen towel, press or squeeze to remove as much liquid as possible. Measure to confirm you have about 10 oz cooked/packed fresh spinach. If using frozen spinach substitute: thaw fully and squeeze dry.

Cook bacon

In a medium skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, flipping as needed. Transfer to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces. Reserve 1 teaspoon of bacon fat (optional) to add flavor to the dip; discard excess.

Prepare artichokes

Drain canned artichoke hearts well and pat dry with paper towels. Roughly chop into bite-sized pieces (about 1/2-inch).

Mix base

In a large mixing bowl, combine softened cream cheese (8 oz), sour cream (1 cup), mayonnaise (1/2 cup), grated Parmesan (1/2 cup), minced garlic (2 tsp), lemon juice (1 tsp), salt (3/4 tsp), black pepper (1/2 tsp), and red pepper flakes (1/4 tsp, if using). Whisk or beat with a spatula until smooth and fully incorporated. If reserved bacon fat is used, whisk it in now for extra flavor.

Fold in solids

Add the well-drained cooked spinach, chopped artichoke hearts, and chopped crisp bacon to the cream cheese mixture. Fold gently until evenly distributed.

Add cheeses and finish

Stir in shredded mozzarella (1 cup), reserving 1/4 cup for topping if you plan to broil. Taste and adjust seasoning: add up to 1/4 tsp more salt or a pinch more pepper if desired.

Bake

Preheat oven to 375°F (190°C). Transfer the mixture to an ovenproof baking dish (a 9-inch pie plate or 8x8-inch dish works well). Sprinkle reserved 1/4 cup mozzarella on top. Bake uncovered for 18–22 minutes, until the edges are bubbly and the top is lightly golden. For a browned top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Rest

Remove from oven and let the dip rest 5 minutes to thicken slightly before serving. Garnish with extra chopped bacon or a light dusting of Parmesan if desired.

Slice baguette

Preheat oven to 375°F (190°C) if not already hot from baking dip. Slice the baguette on the diagonal into 1/2-inch slices to maximize surface area.

Brush and season

Arrange slices in a single layer on a baking sheet. Brush each slice lightly with olive oil (about 2 tablespoons total over all slices). Sprinkle with a pinch of salt (1/4 tsp total) and a little black pepper (about 1/8 tsp total).

Toast

Toast in the oven for 6–8 minutes, flipping once halfway through, until edges are golden and crisp. For extra crunch, broil 30–60 seconds at the end—watch carefully. Remove and cool slightly.

Serve

Arrange toasted baguette slices around the warm dip and serve immediately. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days; reheat in oven at 350°F (175°C) until warmed through.