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Bacon Spinach Artichoke Dip

Appetizers | Prep | Cook 1 Hr
10 Min

You know what they say, bacon makes everything better. This spinach dip recipe is no exception. Recipe courtesy of Rachel Schultz.

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Ingredients

Directions

Ingredients

8 people
  • 2 bulbs garlic
  • Olive oil
  • 3/4 pound of Kiolbassa Dry Cured Hickory Bacon
  • 16 ounces cream cheese
  • 1 cup plain greek yogurt
  • 1 cup grated parmesan
  • 1 cup shredded mozzarella
  • 1 cup chopped spinach
  • 3/4 cup quartered artichoke hearts
  • chopped
  • 1/2 teaspoon black pepper
  • 3 green onions
  • sliced
Optional Ingredients
  • A dash of red pepper flakes
  • Additional grated parmesan
Products used in recipe

Directions

  • Preheat oven to 425 degrees
  • Slice top off of bulbs of garlic. Place in aluminum foil and drizzle with olive oil. Wrap aluminum foil around garlic. Place in oven and roasted for 40 minutes
  • Place bacon in a skillet over medium-high heat and cook until crispy, turning occasionally, about seven minutes. Chop bacon into crumbles
  • In a stand mixer, combine cream cheese, greek yogurt, parmesan, mozzarella, spinach, artichoke, bacon (reserving some for topping), red pepper flake (optional), and pepper. Transfer mixture to a greased baking dish
  • Bake for 30 minutes
  • Top with green onion, additional bacon crumbles, additional grated parmesan, and roasted garlic. Served with sliced baguette.
Products used in recipe

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