Description
A creamy and cheesy Spinach Artichoke Dip loaded with crispy bacon and a blend of gouda, cream cheese, parmesan, sour cream, and mayonnaise. Perfectly baked until bubbly and golden, this appetizer is ideal for parties and gatherings.
Ingredients
Scale
Main Ingredients
- 12 ounce package bacon, cooked until crispy then small diced
- 14 ounce can artichoke hearts, drained and finely chopped
- 10 ounce package frozen spinach, thawed and liquid squeezed out really well
- 8 ounce block cream cheese, softened to room temperature
- 2 cups shredded gouda cheese (divided use)
- ¾ cup sour cream
- ½ cup mayonnaise
- ⅓ cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F and spray an 8-inch baking dish with cooking spray. Set aside the prepared dish.
- Combine Ingredients: In a large bowl, add diced cooked bacon, chopped artichoke hearts, thawed and squeezed spinach, softened cream cheese, 1 cup shredded gouda cheese, sour cream, mayonnaise, freshly grated parmesan cheese, minced garlic, and black pepper. Mix well until all ingredients are thoroughly combined, preferably using an electric hand mixer for smooth consistency.
- Assemble Dip: Transfer the mixture into the prepared baking dish and smooth the top evenly. Sprinkle the remaining 1 cup shredded gouda cheese over the top for a cheesy crust.
- Bake: Place the baking dish in the oven and bake for 20 minutes or until the dip is bubbly throughout.
- Broil for Golden Top: If desired, switch the oven to broil on high and broil the dip for 1 to 2 minutes until the cheese turns golden brown. Watch closely to prevent burning.
- Serve: Remove from the oven and serve immediately, optionally garnishing with some reserved diced bacon for extra texture and flavor.
Notes
- Use an electric hand mixer to ensure a smooth, well-blended dip.
- You can reserve a small amount of the cooked bacon to sprinkle on top when serving for added crunch.
- Make sure to thoroughly squeeze the spinach to avoid excess moisture in the dip.
- Broil only briefly to avoid burning the cheese topping.
- Feel free to substitute mayonnaise with Greek yogurt for a tangier dip variation.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
