Super cheesy spinach and artichoke with savory bacon! A baked, classic spinarti dip amped up with bacon!
6 ounces fresh baby spinach
2 teaspoons minced garlic
8 ounces cream cheese, softened
1/2 cup plain, nonfat greek yogurt (may sub sour cream)
1/3 cup mayo (I used low fat)
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup shredded parmesan cheese, or shredded Italian style blend
1 can artichoke hearts (whole or quartered), finely chopped
3-5 strips bacon, cooked and chopped
chips, crackers, or bread (for serving)
Preheat oven to 325 degrees. Lightly grease a small casserole dish or round pie dish.
Boil spinach for 2-3 minutes until soft, drain and run under cold water until cool enough to handle. Squeeze out excess liquid.
Mix together spinach, cream cheese, garlic, greek yogurt, mayo, and salt and pepper. Stir in 2/3 of the bacon and the chopped artichoke hearts. Spread in prepared baking dish. Sprinkle with parmesan cheese and top with remaining bacon.
Bake for 15-20 minutes until cheese is melty and dip is hot throughout. Serve with chips, crackers, or sliced Italian bread for dipping.