Spinach Artichoke Dip with Bacon and Roasted Garlic

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.