Artichoke Dip with Candied Bacon

Pat Duran


A new twist on an old stand-by dip recipe.


★★★★★ 2 votes

makes 5 cups
10 Min
30 Min


  • 10 oz
    pkg. thawed chopped spinach
  • 8 oz
    pkg. cream cheese, room temperature
  • 1/2 c
  • 1/2 c
    sour cream
  • 3 tsp
    cayenne pepper or to taste
  • 2 tsp
    garlic powder
  • 14 oz
    can artichoke hearts, drained and coarsely chopped
  • 8 oz
    bag shredded italian cheese (parmesan and mozzarella)

  • 1 tsp
    olive oil
  • 1 c
    diced bacon
  • 2 Tbsp
    brown sugar
  • 1/2
    lemon, juiced
  • 2 Tbsp
    heavy cream

How to Make Artichoke Dip with Candied Bacon


  1. Squeeze out as much water as possible from the spinach and set aside.
    Combine cream cheese, mayonnaise, sour cream, cayenne, and garlic powder in a large bowl, and blend together well. Add the spinach, bacon mixture, artichoke hearts, and cheese. Stir all the ingredients together until everything is well combined.
  2. Spread the mixture out in a pie plate or in a small casserole dish . Bake for 30 minutes or until bubbling and slightly browned on top.
    Serve hot with crackers, pita crisps or vegetable sticks or inside a hollowed out sourdough bread with the cubed bread on the side.
  3. Candied Bacon Mixture:
    To a medium sauté pan over medium-high heat , add oil and bacon. Cook until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan. Once crisp, pour off a little grease. Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize. Stir in the lemon juice and cream, and stir well to combine.

Printable Recipe Card

About Artichoke Dip with Candied Bacon

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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