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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
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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.