Bacon & Sun-Dried Tomato Spinach Artichoke Dip

This Bacon & Sun-Dried Tomato Spinach Artichoke Dip is the ultimate game day upgrade, combining creamy cheese, spinach, tangy sun-dried tomatoes, and crispy bacon for a crowd-pleasing snack. Perfect for football gatherings or any big game viewing, it's sure to score big points with your friends and family, making every dip a touchdown.

Bacon & Sun-Dried Tomato Spinach Artichoke Dip
Servings 8 servings
Author Joshua Snyder
Prep time
10 Min
Cook time
30 Min
Total time
40 Min

Bacon & Sun-Dried Tomato Spinach Artichoke Dip

This Bacon & Sun-Dried Tomato Spinach Artichoke Dip is the ultimate game day upgrade, combining creamy cheese, spinach, tangy sun-dried tomatoes, and crispy bacon for a crowd-pleasing snack. Perfect for football gatherings or any big game viewing, it's sure to score big points with your friends and family, making every dip a touchdown.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup sun-dried tomatoes (packed in oil), chopped
  • 1 cup spinach, fresh or frozen, chopped
  • 1 (14oz) can quartered artichoke hearts, drained and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • -1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

Notes

·      Whether you're using fresh or frozen spinach, make sure the cup of spinach is packed tightly to get the right amount. If you're using frozen spinach, thaw it completely and squeeze out as much water as possible to avoid adding extra moisture to the dip. For fresh spinach, a quick blanching and squeezing out the excess water can help reduce volume and concentrate the flavor.

·      For the best melt and flavor, grate your own Parmesan and shred the mozzarella cheese from a block instead of buying pre-shredded cheese. Pre-shredded cheese often has anti-caking agents that can affect the smoothness and creaminess of your dip.

·      This dip can be assembled a day in advance and stored in the refrigerator. If you do this, let it sit at room temperature for about 20 minutes before baking, and you may need to add a few extra minutes to the baking time since you're starting from a colder temperature.

·      If you love a more pronounced golden top, consider turning the broiler on for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.

Nutrition Facts

Calories

369.9

Fat (grams)

32.25 g

Sat. Fat (grams)

13.46 g

Carbs (grams)

8.14 g

Fiber (grams)

1.2 g

Net carbs

6.93 g

Sugar (grams)

3.35 g

Protein (grams)

12.37 g

Sodium (milligrams)

1015.99 mg

Cholesterol (grams)

71.92 mg
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Directions

1. Preheat your oven to 375 degrees. Then, lightly grease a 1.7-liter casserole dish or an 8x8-inch baking dish using olive oil.

2. In a large bowl, combine the cream cheese, mayonnaise, sour cream, both varieties of cheese, bacon, sun-dried tomatoes, spinach, chopped artichoke hearts, garlic, and all herbs and seasonings.

3. Stir the mixture thoroughly until it achieves a creamy consistency.

4. Next, scoop the mixture into a baking dish and smooth it out so it's nice and even.

5. Place the dish in the oven and bake for approximately 25-30 minutes. The goal is to achieve a top layer that is golden in color and exhibits a bubbling appearance.

6. Once it's done, take it out of the oven and let it cool for 5 minutes. Top with extra sun-dried tomatoes if desired.  Serve with tortilla chips, crackers, or slices of bread as preferred.