Spinach Artichoke Dip With Bacon

Warm Spinach Artichoke Dip with Bacon will be an instant crowd-pleaser at your dinner table! Topped with crispy bacon and bubbling with creamy, cheesy goodness, what’s not to love?

There’s spinach and artichoke dip, and then there’s this irresistible Spinach Artichoke Dip with bacon, a hot, savory twist on the classic. Made with just a handful of ingredients and ready in under 30 minutes, this dip is the ultimate party appetizer that disappears fast.

• What Makes This Recipe So Good
• What Goes Into This Spinach Artichoke Dip
• How To Make Spinach Artichoke Dip
• Tips For Making Spinach Artichoke Dip
• Recipe FAQ’s
• ON VIDEO
• Skillet Spinach Bacon Artichoke Dip Recipe

What Makes This Recipe So Good

This Spinach Artichoke Dip is creamy, cheesy, and just the right amount of indulgent. The combination of spinach, marinated artichokes, and melted cheese creates that comforting, restaurant-style flavor that everyone reaches for. Then you add crispy bacon on top, and it becomes completely irresistible.

What makes this spinach artichoke dip recipe so special is how easy it is to make. You can whip it up with simple ingredients in less than 30 minutes, and it’s always a guaranteed hit. Whether served warm out of the oven with chips, bread, or veggies, this spinach and artichoke dip with bacon turns any get-together into a little celebration.

What Goes Into This Spinach Artichoke Dip

This Spinach Artichoke Dip with Bacon comes together with simple ingredients you might already have in your kitchen.

• Bacon: Adds a savory, crispy bite that takes this spinach and artichoke dip to the next level. A little goes a long way in boosting flavor.
• Cream Cheese: The base of the dip, giving it that rich and creamy texture. Reduced-fat cream cheese works perfectly without losing any of the indulgence.
• Marinated Artichokes: These bring tang and depth, balancing the richness of the cheese with a bit of brightness.
• Spinach: Tender, earthy spinach rounds out the dip beautifully and makes it feel just a touch wholesome.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Spinach Artichoke Dip

1. Preheat the Oven: Set your oven to 175°C (350°F) and get your 9-inch skillet ready. This ensures even baking.

1. Cook the Bacon: Heat olive oil in the skillet over medium-high heat. Add the diced bacon and fry until crispy and fragrant.

1. Set Some Aside: Once the bacon is done, remove the skillet from the heat. Scoop out half of the bacon and set it aside on a plate for topping later.

1. Add Aromatics: To the remaining bacon in the skillet, add the minced garlic and cook just until fragrant—it should smell amazing but not burnt.

1. Combine Base: Stir in the spinach, artichokes, cream cheese, sour cream, yogurt, milk, and a pinch each of salt and pepper. Mix well until everything is blended.

1. Add the Cheese: Sprinkle in 1 cup of mozzarella and ¼ cup of parmesan cheese, stirring until melted and smooth throughout the dip.

1. Bake to Perfection: Top the dip with remaining mozzarella and parmesan, then bake for 10–15 minutes until golden and bubbly.

1. Finish and Serve: Pull it from the oven, top with the reserved crispy bacon, and serve warm with chips, bread, or veggies.

This Spinach Artichoke Dip loves a good surprise pairing. Try it with Shrimp Avocado Garlic Bread for a creamy-meets-fresh combo, or spoon it over Cheesy Bacon Smashed Potatoes for the ultimate comfort mash-up.

For something unexpected, serve it alongside Greek Lamb Souvlaki or Spaghetti Squash Lasagna Boats —the mix of creamy, smoky, and zesty flavors turns this spinach artichoke dip recipe into a full experience.

Tips For Making Spinach Artichoke Dip

• Use full-fat cream cheese if you want extra creaminess—it melts beautifully and makes the dip even more indulgent.
• Make sure to squeeze your spinach completely dry. Any leftover water can make the dip runny instead of rich.
• Want more flavor? Stir in a pinch of chili flakes or smoked paprika for a subtle kick that cuts through the creaminess.
• You can prep this spinach and artichoke dip ahead of time, refrigerate it, and bake just before serving—it tastes just as fresh.

Yes, you can! Let it cool completely, then transfer to an airtight container. Freeze for up to 2 months, and thaw in the fridge before reheating in the oven until hot and bubbly.

It’s definitely on the indulgent side, but you can lighten it up by using reduced-fat cream cheese, Greek yogurt, and part-skim mozzarella. You’ll still get all the creamy flavor without feeling too heavy.

Yes! Just sauté it first until wilted, then squeeze out as much liquid as possible before mixing it into the dip.

ON VIDEO

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IngredientsUSMetric1x2x3x

• ▢ 2 teaspoons olive oil
• ▢ 1/2 cup diced bacon
• ▢ 2 teaspoons minced garlic
• ▢ 1 9 ounce frozen spinach thawed completely and squeezed dry
• ▢ 1 9 ounce marinated artichoke hearts jar, chopped
• ▢ 250 g cream cheese reduced fat if possible
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup Greek yogurt or whole egg mayonnaise – reduced fat
• ▢ 1/2 cup milk
• ▢ 1 pinch salt to taste
• ▢ 1 pinch pepper to taste
• ▢ 1 1/2 cup mozzarella divided
• ▢ 1/2 cup parmesan cheese divided

Instructions

• Preheat oven to 175°C | 350°F. Heat oil in a 9-inch skillet over medium-high heat. Fry bacon until crispy. Take skillet off the heat. Remove half of the bacon for later; set it aside on a plate.
• To the bacon in the skillet, add in the garlic, thawed and dried spinach, artichokes, cream cheese, sour cream, yogurt, milk and salt and pepper to taste. Mix well to combine.
• Mix in 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese, until completely mixed through.
• Top with the remaining mozzarella and parmesan. Bake in preheated oven for 10-15 minutes, or until the cheese is golden and bubbly.
• Top with extra crispy bacon.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Skillet Spinach Bacon Artichoke Dip

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced bacon
• 2 teaspoons minced garlic
• 1 9 ounce frozen spinach thawed completely and squeezed dry
• 1 9 ounce marinated artichoke hearts jar, chopped
• 250 g cream cheese reduced fat if possible
• 1/2 cup sour cream
• 1/2 cup Greek yogurt or whole egg mayonnaise - reduced fat
• 1/2 cup milk
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1 1/2 cup mozzarella divided
• 1/2 cup parmesan cheese divided

Instructions

• Preheat oven to 175°C | 350°F. Heat oil in a 9-inch skillet over medium-high heat. Fry bacon until crispy. Take skillet off the heat. Remove half of the bacon for later; set it aside on a plate.
• To the bacon in the skillet, add in the garlic, thawed and dried spinach, artichokes, cream cheese, sour cream, yogurt, milk and salt and pepper to taste. Mix well to combine.
• Mix in 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese, until completely mixed through.
• Top with the remaining mozzarella and parmesan. Bake in preheated oven for 10-15 minutes, or until the cheese is golden and bubbly.
• Top with extra crispy bacon.

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

Beef Mince Tacos (Better Than Takeout)

Viral Smash Burger Tacos

Easy Birria Tacos

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo

Best Creamy Guacamole