This spinach artichoke dip combines fresh spinach, tender artichoke hearts, and crispy bacon with roasted garlic and a blend of Gruyère and Parmesan cheeses for a rich, creamy appetizer that bakes until golden and bubbly.
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Preheat oven to 375°F (190°C).
Dice the shallot and chop the chives.
Shred the Gruyère and Parmesan cheeses into a large mixing bowl.
Drain and roughly chop the artichoke hearts. Set aside.
Chop the bacon into bite-sized pieces.
In a large pot or pan over medium-high heat, cook the bacon until the fat has rendered and the bacon is crispy.
Remove the crispy bacon from the pan with a slotted spoon and add it to the bowl with the cheeses, leaving the bacon grease in the pan.
In the same pan with the bacon grease, add the diced shallots and chopped artichoke hearts. Sauté until they get some color.
Add the fresh spinach to the pan and cook, stirring occasionally, until it has completely wilted. Turn off the heat.
To the large bowl with the cheese and bacon, add the chopped chives, roasted garlic (squeezed from the bulb), cream cheese, sour cream, and mayonnaise.
Season with black pepper, salt, dried basil, and onion powder. Mix these ingredients together until partially combined.
Add the cooked spinach and artichoke mixture from the pan to the bowl. Fold everything together until well combined.
Transfer the dip mixture to a baking dish.
Bake for 15-20 minutes, until hot and bubbly.
Let cool slightly before serving with crackers, pretzels, or bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered, for 10–15 minutes until warmed through.
Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until cloves are golden and soft. Squeeze the roasted cloves directly into the dip.
Gruyère can be swapped for aged cheddar or Emmental. Parmesan is harder to replace but Pecorino Romano works if you reduce the amount slightly due to saltiness.
Bake until the top is golden brown and the edges are bubbling visibly. The center should jiggle slightly when gently shaken but not slosh.
Yes. Thaw frozen spinach and squeeze out excess moisture thoroughly to prevent a watery dip.
