This artichoke, fresh spinach and bacon dip is a very plant-based hot snack, held together in a savory, garlicky, creamy and cheesy base.
- 2 tablespoons Olive oil
- 2 cloves Garlic, diced
- 1 cup Onion, chopped
- 1 bag (6 oz size) baby spinach, coarsely chopped
- 1 box (Size 14 oz) Artichoke hearts in brine, coarsely chopped
- 6 bands Bacon, Cooked And Chopped Small
- 1 package (8 oz size) Cream cheese, room temperature
- ¼ teaspoons Red pepper flakes
- 1 cup grated mozzarella
- ½ cups Sour cream
- ¼ cups Mayonnaise
- Salt and pepper
Preheat the oven to 400°F.
In a large cast iron skillet over medium heat, heat the oil. Saute garlic and onion until just tender. Add spinach and artichokes. Season with salt and pepper to taste, keeping in mind that bacon and mozzarella also contain salt. Cook until spinach is wilted and artichoke hearts are heated through. Remove the saucepan from the heat.
In another bowl, mix the remaining ingredients well. Add the mixed ingredients to warm the spinach and artichoke in the skillet. Stir until all the ingredients are well distributed. The dip may get a little soft from the hot pan. This should help mix everything evenly.
Transfer skillet to oven and bake for 20 minutes, or until ingredients are bubbly. Serve with fresh bread, crackers, pita bread or firm tortilla chips.