Spicy Bacon Spinach Artichoke Dip

I love making this dip when company comes over or when I'm asked to bring a dish to a party. It's so delicious and addicting, I dare you to eat only one spoonful!

Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Makes 5 cups
LEVEL: --

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 400 degrees F.

Heat the frozen spinach in the microwave for 5 minutes. Carefully squeeze out as much water as possible and set aside.

Microwave the cream cheese for 1 minute. Combine the cream cheese, mayonnaise, sour cream, cayenne, and garlic powder in a large bowl, and blend together well. Add the spinach, bacon, artichoke hearts, and both cheeses. Stir all the ingredients together until everything is well combined.

Spread the mixture out in a pie or tart plate or in a small casserole dish. Bake for 30 minutes, or until bubbling and slightly browned on top.

Serve hot with crackers, pita crisps, or vegetable sticks, or inside a hollowed-out sourdough bread with the cubed bread on the side.

Serving idea: Divide the mixture among smaller baking dishes or ramekins before baking it. Place the dishes of the cooked dip in different areas of the house for your party.

Shopping tip: Look in the cheese section at the grocery store for an 8-ounce bag of shredded cheese called "Italian." This blend is made of 1 cup of Parmesan and 1 cup of mozzarella cheese -- exactly what this recipe calls for.

Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on January 01, 2013

    Flag

    Tried this for New years eve. Great recipe. I subbed sour cream for the mayo because of egg allergies and I cut back on the cayenne pepper. It was so good and got lotsvof compliments on it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 03, 2012

    Flag

    my family absolutely LOVED this! i made two sliiiight changes- Asiago instead of the Parm/Mozz and i only used 3 tsp of cayenne for double the recipes, which was PLENTY. seriously, it would have been too much in a single batch. oh and i added some Lawry's.. i always add Lawry's.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.