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Feature image of baked artichoke, fresh spinach and bacon dip with bread dipped in the middle

Skillet Artichoke, Fresh Spinach and Bacon Dip

Lori
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 cloves garlic diced
  • 1 6- ounce bag baby spinach very coarsely chopped
  • 1 14- ounce can artichoke hearts in brine coarsely chopped
  • 6 Strips bacon cooked and chopped small
  • 1 8- ounce package cream cheese room temperature
  • 1/4 teaspoon red pepper flakes
  • 1 cup shredded mozzarella
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • Sat
  • Pepper

Instructions
 

  • Preheat oven to 400°F.
  • In a large cast iron skillet over medium heat, sauté the garlic and onion until just tender.
  • Add the spinach and artichokes.
  • Season with salt and pepper to taste, keeping in mind that the bacon and the mozzarella also contain some salt.
  • Cook just until the spinach has wilted and the artichoke hearts are heated through.
  • Remove the pan from the heat.
  • In a separate bowl, thoroughly mix the remaining ingredients.
  • Add the mixed ingredients to the warm spinach and artichoke in the skillet.
  • Stir until all the ingredients are well distributed. The dip may become somewhat soft from the warm pan. That should help in mixing everything evenly.
  • Transfer the skillet to the oven and bake for 20 minutes, or until the ingredients are bubbling slightly.
  • Serve with fresh bread, crackers, pita or firm tortilla chips.