Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip


"I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!"

Ingredients 30 m {{adjustedServings}} servings 70 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
  3. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
  4. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Tips & Tricks
Broccoli and Artichoke Party Dip

Get the holidays going with a hot and bubbly party dip.

Spinach Salad with Hot Bacon Dressing

Watch how to make spinach salad with tangy, hot-bacon dressing.

Rate recipe

Your rating


Reviews 165

  1. 199 Ratings


This recipe is out of this world. I have made this about 7 times. Very easy to prepare, I mix everything in one baking dish, limit the mess. I use chive cream cheese spread, and parmesan cheese from the green can it works just as good if not better than the other. I think the key to this recipe is the fresh bacon (do not use the pre cooked bacon). I make this recipe in the morning and fry up the whole package of bacon (my family eats the rest for breakfast with eggs), I use slightly more bacon 9-10 slices. Also make sure you cut up the artichoke heart. Serve with tortilla chips and/or toasted bread slices on the side. Only serve a little at a time, keep the rest in a warm oven to keep extra yummy and hot!!! This is the BEST EVER!!!!


I haven't made this yet but I am hoping this will help anyone else out there! The garlic-herb cheese spread is probably the Aluoette brand that can be found at most grocery stores near the deli dept. with the gourmet cheeses (like Muenster, Gouda, etc.) It is wonderfully flavored and I am guessing it makes the difference in this recipe compared to others.


Great recipe although I didn’t have all the necessary ingredients, (looked this up spur of the moment) but, it was mmmmm mmmmm good! I had 8 oz tub of soft chive/onion crm cheese but only a ½ cup of sour cream. So I added a couple big spoonfuls of a Chipotle dip on hand. I used a Parm/Romano/Asiago cheese blend. Had a can of quartered Artichoke hearts in water I drained & chopped (I don’t care for the oily marinated kind). I did as another’s review to add the bacon on top before baking - good tip! (I did add a few drops of liquid smoke into dip mixture to compensate). Since I like garlic & didn’t have the garlic/herb cheese spread, I added a tsp of crushed garlic. I chopped up the spinach after removing any large stem pieces. I think some chopped water chestnuts and a bit of chopped grn onion would incorporate well. This is a great base recipe and for anyone like me it’s a great starting point you can experiment with when you don't have exact ingredients. I’m sure it’s super made the way it’s written also! Note: I also froze ½ of the recipe as I made this just for myself. Too much for me to eat on my own as it is a bit on the rich side, but real satisfying when you just need to have something hot, cheesy, savory, sinful and delish! Glad I have some available for my next craving!!! Love it with homemade toasted pita triangles.