We’re getting so close to Easter – which means the meatless meal series is close to wrapping up for the year! It always surprises me how fast it goes – Easter always seems so far away when I start planning these posts out!
Of all the meals I’m posting for this year’s series, this one is the guaranteed crowd-pleaser.
Spinach dip is often a fan favorite, but this baked version – with bacon! – takes it to a whole new level.
This hot dip has been a family go-to for years. The combo of warm cheese, bacon, spinach, and artichoke is hard to beat – and this couldn’t get easier. The dip can be mixed up a few days in advance and then just baked when you want it. It’s such a great go-to for entertaining.
Serve this with crackers or bread for dipping!
Baked Spinach and Artichoke Dip
(adapted from AllRecipes)
1/2 lb. bacon
10 oz. package frozen chopped spinach, thawed and drained
14 oz. can quartered marinated artichoke hearts, drained
5 oz. container garlic-herb flavored cheese spread
1 c. grated Parmesan cheese
8 oz. sour cream
1/2 c. mayonnaise
Preheat oven to 400 degrees F.
In a skillet, cook the bacon until crisp. Drain the grease and crumble into a bowl.
In a medium bowl, mix together the spinach, artichokes, cheese spread, Parmesan , sour cream, mayonnaise, and bacon.
Spread the dip into an 7×11″ baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
