Name: Bacon Spinach Artichoke Dip Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
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); 3/4 cup sour cream; 1/2 cup mayonnaise; 1/3 cup freshly grated parmesan cheese; 2 cloves garlic, minced; 1/2 teaspoon black pepper

Jump to Recipe· 4.8 from 10 reviews

If you’re on the hunt for the ultimate crowd-pleaser, let me share my all-time favorite Bacon Spinach Artichoke Dip Recipe that’s bursting with creamy, cheesy goodness and irresistible smoky bacon flavor. This dip has become my go-to for game days, casual get-togethers, and whenever I want to impress guests with minimal fuss. Trust me, once you try this version packed with crispy bacon, you’ll wonder how you ever lived without it!

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Why This Recipe Works

Perfect Balance of Flavors: The smoky bacon perfectly complements tangy artichokes, creamy cheeses, and garlicky spinach for a layered taste sensation.
Creamy Yet Textured: Soft cream cheese and sour cream lend a luscious base, while shredded gouda and parmesan add depth and a bit of bite.
Easy Prep & Crowd-Friendly: This dip comes together quickly and bakes into a bubbly, golden masterpiece that’s impossible to resist.
Customizable & Reliable: You can tweak the ingredients to suit your tastes without losing that essential creamy, savory magic.

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Ingredients & Why They Work

Every ingredient in this Bacon Spinach Artichoke Dip Recipe serves a purpose — from bringing creaminess and tang, to layering in smoky, savory, and fresh notes. Choosing quality ingredients really makes a difference here, especially when it comes to the cheese and bacon.

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Bacon: Go for thick-cut bacon if you can – it crisps up better and adds the perfect smoky crunch you want in every bite.
Artichoke Hearts: Canned or jarred are fine — just drain well and chop finely to spread the flavor evenly.
Frozen Spinach: Thaw fully and squeeze out as much liquid as possible to avoid a watery dip.
Cream Cheese: Make sure it’s softened to room temp so it mixes smoothly without lumps.
Gouda Cheese: I love gouda here for its creamy melt and subtle smoky flavor that complements bacon beautifully.
Sour Cream & Mayonnaise: They add tang and a velvety richness that keep the dip smooth and luscious.
Parmesan Cheese: Freshly grated parmesan gives a sharp, nutty boost that elevates every bite.
Garlic: Minced fresh for that punch of flavor that wakes up the whole dip.
Black Pepper: Just a touch to balance and season without overpowering.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this Bacon Spinach Artichoke Dip Recipe quite a bit, and the best part is how easy it is to make it your own. Depending on your mood or what’s in the fridge, a few swaps or add-ins can totally transform the dip.

Spice it Up: I sometimes toss in a pinch of red pepper flakes or a dash of hot sauce for a little kick – it wakes up the flavors nicely without stealing the show.
Cheese Swap: Feel free to replace gouda with Monterey Jack, mozzarella, or even pepper jack for more heat – it still melts beautifully.
Dairy-Free Option: I’ve experimented with vegan cream cheese and dairy-free mayo for a friend with allergies; the dip still came out delicious, but keep an eye on thickness.
Extra Crunch: Toasted breadcrumbs or crushed tortilla chips sprinkled on top before baking add a fun texture twist I highly recommend trying.

Step-by-Step: How I Make Bacon Spinach Artichoke Dip Recipe

Step 1: Crisp and Dice the Bacon

Start by cooking your bacon until it’s nice and crispy — this is key for adding that smoky crunch to every bite. I cook mine in a cold pan on medium heat, then drain on paper towels to remove the excess fat. Once it’s cooled, dice it into small pieces. If you want extra bacon toppings, set a bit aside now.

Step 2: Prep Spinach and Artichokes

Make sure your frozen spinach is fully thawed and squeeze it dry as much as you can – trust me, this prevents a watery dip. Drain and chop the artichoke hearts finely so they’ll blend seamlessly throughout the dip without big chunks.

Step 3: Mix the Creamy Base

In a large bowl, toss together the softened cream cheese, sour cream, mayonnaise, minced garlic, black pepper, and freshly grated parmesan. I use an electric hand mixer here to get it super smooth and creamy, but a sturdy spoon works fine too if you don’t mind a little arm workout.

Step 4: Combine All Ingredients

Now stir in the diced bacon, chopped artichokes, drained spinach, and half the shredded gouda. Mix everything gently until well combined so the cheese, bacon, and veggies are evenly distributed.

Step 5: Bake Until Bubbly

Transfer the dip to a greased 8-inch baking dish and smooth out the top. Sprinkle the remaining shredded gouda evenly over the surface. Bake at 350°F for about 20 minutes, until everything is bubbly and warmed through.

Step 6: Broil for the Perfect Finish

If you love a golden, slightly crispy top like I do, turn on your broiler for just a minute or two at the end. Keep a close eye on it because it can go from perfect to burnt real fast! Then, serve immediately – the dip is best spooned warm and melty.

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Pro Tips for Making Bacon Spinach Artichoke Dip Recipe

Remove Excess Liquid: Be sure to squeeze out every drop of liquid from spinach and artichokes to keep your dip thick and creamy, never watery.
Softened Cream Cheese: Let cream cheese sit out at room temperature for at least 30 minutes — it mixes so much smoother this way and avoids lumps.
Broil with Attention: When broiling the top, stay right by the oven. That gorgeous golden crust can turn burnt within seconds.
Customize Bacon Topping: Setting aside some bacon to sprinkle on top adds a fresh crunch and presentation wow!

How to Serve Bacon Spinach Artichoke Dip Recipe

Bacon Spinach Artichoke Dip, cheesy bacon spinach dip, easy bacon appetizer, crowd-pleasing dip recipes, baked spinach artichoke dip - A white square glass dish shows a baked dip with a top layer of melted golden-yellow cheese, lightly browned in spots. Under the cheese, thick creamy white sauce mixed with green spinach leaves and small bits of reddish-brown bacon is visible. A woman's hand with pink painted nails holds a triangular beige chip pulling up a string of stretchy melted cheese from the dish, showing the layers clearly. The background is blurry with hints of green and more chips. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always add a sprinkle of fresh chopped parsley or chives on top before serving — not only does it brighten the look, it adds a subtle fresh note that pairs wonderfully with all that cheesy richness. A little extra crumbled bacon on top for texture and impact never hurts, either!

Side Dishes

Serve this dip with sturdy dippers that can scoop up all the goodness – my favorites are toasted baguette slices, pita chips, or crunchy vegetable sticks like celery and bell peppers. It’s also incredible alongside some warm pretzels or even as a spread on sliders for a fun twist.

Creative Ways to Present

For special occasions, I like to bake the dip inside a hollowed-out boule of crusty bread or individual mini cast iron skillets – it makes for a stunning centerpiece that keeps the dip warm longer. Another fun idea is to turn it into stuffed mushrooms or jalapeño poppers using the dip for filling!

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers into an airtight container and pop them in the fridge for up to 3 days. It keeps well, and the flavors even deepen overnight. Just be sure to cover it tightly so it doesn’t absorb other fridge smells.

Freezing

If you want to freeze the dip (and I have!), do so before baking. Store in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as usual – it still comes out creamy and delicious.

Reheating

For leftovers, I find reheating in a 350°F oven for about 15 minutes works best to restore that fresh-baked gooey texture. You can also microwave it but the oven just melts everything back together evenly without making it watery.

FAQs

Can I use fresh spinach instead of frozen in this Bacon Spinach Artichoke Dip Recipe?

Absolutely! If you prefer fresh spinach, use about 6 cups chopped. Sauté it quickly in a pan until wilted, then be sure to squeeze out all excess moisture before mixing it into the dip. Fresh spinach will give a slightly brighter flavor but frozen works great for convenience.
What can I use as a substitute for mayonnaise?

If you’re not a fan of mayo or want a lighter option, greek yogurt makes a great substitute—it adds similar creaminess with a tangy twist. Just keep the quantity the same and adjust seasoning to taste. Mayonnaise, however, does add a richer mouthfeel that balances the cheeses nicely.
How can I make this Bacon Spinach Artichoke Dip Recipe vegetarian?

Simply leave out the bacon and maybe add some smoky paprika or a drop of liquid smoke to keep that smoky depth. You can also toss in some grilled mushrooms or sun-dried tomatoes for extra umami and texture.
Can I make this dip ahead of time?

Yes! You can assemble the dip, cover it tightly, and refrigerate it a day before baking. Just bring it to room temperature before popping it in the oven, and maybe add 2-3 extra minutes to baking time since it’s cold to start.

Final Thoughts

Honestly, this Bacon Spinach Artichoke Dip Recipe has earned a permanent spot on my recipe rotation because it’s so darn comforting, indulgent, and crowd-pleasing. Whenever I whip it up, friends ask for the recipe immediately — it’s that good. I hope you make it soon and enjoy every creamy, cheesy, bacony spoonful as much as I do sharing it with you!