Spinach And Artichoke Dip Recipe

Preheat oven to 375°F (190°C). Lightly grease a 1-quart (or similar) ovenproof baking dish.

Rinse spinach and roughly chop any large stems if present. Drain artichoke hearts and roughly chop into bite-sized pieces if not already quartered.

In a skillet over medium heat, add the diced bacon and cook, stirring occasionally, until crisp (about 6–8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard excess; if there's not enough fat, use butter in next step.

Return the skillet with ~1 tablespoon bacon fat (or 2 tablespoons butter if needed) to medium heat. Add the diced onion and sauté until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the fresh spinach in batches, stirring and letting it wilt between additions. Cook until all spinach is wilted and tender, about 3–5 minutes. Remove the pan from heat and let cool slightly. Place the spinach in a fine mesh sieve or clean kitchen towel and press/ squeeze to remove excess liquid. Coarsely chop the squeezed spinach if leaves are large.

In the same skillet (wipe out any burned bits first), melt the 2 tablespoons butter over medium heat. Sprinkle the 2 tablespoons of flour over the butter and whisk constantly to form a roux, cooking for 1–2 minutes until it smells slightly toasty but not browned.

Slowly whisk in the whole milk and half-and-half, stirring to dissolve any lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Lower heat to medium-low and add the softened cream cheese in pieces, stirring until fully melted and incorporated. Add the sour cream, grated Parmesan, salt, pepper, and red pepper flakes; stir until smooth.

Fold in the chopped, squeezed spinach and the chopped artichoke hearts until evenly distributed. Taste and adjust seasoning with additional salt/pepper if needed.

Spoon the spinach-artichoke mixture into the prepared baking dish and spread into an even layer.

Sprinkle the cooked bacon evenly over the top, then scatter the 1/4 cup crumbled feta over the bacon (save a small amount to garnish after baking if desired).

Bake in the preheated 375°F (190°C) oven uncovered for 18–22 minutes, until the dip is bubbly around the edges and the top is slightly golden.

If you want a more browned top, place the dish under the broiler for 1–2 minutes — watch closely to prevent burning.

Remove from oven and let rest for 5 minutes. Garnish with remaining crumbled feta and chopped parsley if using.

Serve warm with toasted baguette slices, pita chips, or raw vegetables. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.