Spinach and Artichoke Dip

by -TheBestMoms

This is an updated version of the classic, and widely loved, spinach and artichoke dip. The addition of cheddar cheese, cooked until bubbly, and crisp bacon make this an artichoke dip that you will love! Since everyone’s salt preference is different, be sure to taste the dip after you add the 1st teaspoon of salt to see if it needs the 2nd before adding it. Also, when squeezing the liquid from your spinach, try to remove as much of the liquid as possible. Skipping this step will cause your dip to be too runny. Finally, remember to get chopped spinach or your dip may end up ‘stringy’.

Spinach Artichoke Dip Ingredients

2 cups grated Parmesan cheese
1/2 cup cheddar cheese, shredded
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup sour cream
8oz cream cheese (1 block)
1/2 cup mayonnaise
6 strips bacon, cooked crisp and crumbled or chopped
2 teaspoons garlic, minced
1 teaspoon black pepper
1-2 teaspoons salt
Non-sticking Spray

Spinach Artichoke Dip Directions:

Preheat your oven to 375°F.

Spray your dish with non-sticking spray for easier clean up.

Drain your spinach by squeezing with cheese cloth or clean kitchen towel to remove as much liquid as possible.

In a bowl, mix together Parmesan cheese, spinach, and artichoke hearts.

Combine remaining ingredients, except for cheddar cheese and bacon, and add to the spinach mixture.

Transfer mixture to your prepared dish.

Top with cheddar cheese, then top cheese with bacon.

Bake for 20-30 minutes.

Serve with crackers or toasted bread. Also great over baked potatoes the next day…if you have any left!