Hot Spinach Artichoke and Bacon Dip
This a lighter, tangier, zippier version of the Hot Spinach and Artichoke Dip you'd normally find on a restaurant menu. And there's bacon... because we all know bacon makes everything that much better.
Recipe type: Appetizer
Serves: 8
  • 2 cloves garlic, roughly chopped
  • 2 green onions, roughly chopped
  • ⅔ cup mayonnaise
  • ½ cup cream cheese
  • 2 tbsp lemon juice
  • Dash hot sauce
  • 1 can (12 oz) artichoke hearts, drained
  • 1 package (10 oz) frozen spinach, thawed and drained
  • 4 strips bacon, cooked and crumbled into bits
  • ½ cup shredded marble cheddar cheese
  1. Using a food processor, pulse together garlic and green onions until very finely minced. Add mayonnaise, cream cheese, lemon juice and hot sauce, and process until nearly smooth. Add the artichoke hearts and spinach, and process again until artichokes and spinach are roughly chopped.
  2. Add crumbled bacon and shredded cheese and stir, using a wooden spoon, until mixture is evenly blended. (I prefer not to use the processor for this step because the bacon and cheese are already chopped up and I don't want to pulverize them, but if you'd like a smoother texture, use a few pulses of the processor to combine instead).
  3. Spoon the mixture into a 6-cup gratin dish. Bake in preheated oven for 20 minutes, or until bubbling hot and melted. Serve immediately with tortilla chips or toasted pita wedges for dipping.
Recipe by Crumb: A Food Blog at