Spinach Artichoke Dip with Bacon and Roasted Garlic

Name: Spinach Artichoke Dip with Bacon and Roasted Garlic
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 shallot, diced; 2 tbsp chives, chopped; 4 oz Gruyère cheese, shredded; 4 oz Parmesan cheese, shredded; 12 oz artichoke hearts, drained and chopped; 8 slices bacon, chopped; 16 oz fresh spinach; 1 bulb garlic, roasted; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup mayonnaise; Black pepper, to taste; Salt, to taste; 1 tsp dried basil; 1 tsp onion powder

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.

🌍American 🏷️Spinach artichoke dip 🏷️Bacon 🏷️Roasted garlic 🏷️Gruyere Parmesan

🏷️

🏷️Appetizer

-0:00

tinekeyoungeronTikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1 shallot, diced
2 tbsp chives, chopped
4 oz Gruyère cheese, shredded
4 oz Parmesan cheese, shredded
12 oz artichoke hearts, drained and chopped
8 slices bacon, choppedoptional
16 oz fresh spinach
1 bulb garlic, roasted
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
Black pepper, to taste
Salt, to taste
1 tsp dried basil
1 tsp onion powder

15 Ingredients

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Instructions

1
Preheat oven to 375°F (190°C).
2
Dice the shallot and chop the chives.
3
Shred the Gruyère and Parmesan cheeses into a large mixing bowl.
4
Drain and roughly chop the artichoke hearts. Set aside.
5
Chop the bacon into bite-sized pieces.
6
In a large pot or pan over medium-high heat, cook the bacon until the fat has rendered and the bacon is crispy.
7
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.
8
In the same pan with the bacon grease, add the diced shallots and chopped artichoke hearts. Sauté until they get some color.
9
Add the fresh spinach to the pan and cook, stirring occasionally, until it has completely wilted. Turn off the heat.
10
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.
11
Season with black pepper, salt, dried basil, and onion powder. Mix these ingredients together until partially combined.
12
Add the cooked spinach and artichoke mixture from the pan to the bowl. Fold everything together until well combined.
13
Transfer the dip mixture to a baking dish.
14
Bake for 15-20 minutes, until hot and bubbly.
15
Let cool slightly before serving with crackers, pretzels, or bread.

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Tips & Notes

Pro tips

Squeeze fresh spinach dry after cooking to prevent excess moisture from making the dip watery.
Cook bacon until very crispy, then crumble it fine so pieces distribute evenly throughout the dip rather than settling at the bottom.
Roast the garlic ahead; its mellow, sweet flavor is key to balancing the sharp cheeses and rich cream.
Use a shallow baking dish so the dip bakes evenly and the top browns before the center overcooks.

Substitutions

Cream cheese → mascarpone (lighter, tangier result)
Fresh spinach → frozen spinach, thawed and squeezed dry (no texture difference)
Bacon → prosciutto, finely chopped (adds salty, umami depth)

Storage & make-ahead

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.

Common Questions

Can I make this dip ahead of time?

Yes. Prepare the dip in the baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the bake time.

What's the best way to roast garlic for this recipe?

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.

Can I substitute the cheeses?

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.