Hot Spinach and Artichoke Dip

4.7
(278)
216 Reviews
33 Photos

This cheesy spinach and artichoke dip with bacon is my nana's recipe and a family favorite during the holidays. I hope you enjoy it!

Submitted by MRS. SEALS
Updated on November 18, 2022
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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
48
Yield:
6 cups
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Ingredients

Original recipe (1X) yields 48 servings

  • 8 slices bacon

  • 1 (14 ounce) can quartered marinated artichoke hearts, drained

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 1 cup grated Parmesan cheese

  • 1 (8 ounce) container sour cream

  • 1 (5 ounce) container garlic-herb flavored cheese spread

  • ½ cup mayonnaise

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 5 to 7 minutes. Drain on paper towels and crumble when cool enough to handle.

  3. Combine artichoke hearts, spinach, Parmesan, sour cream, cheese spread, and mayonnaise in a mixing bowl. Add crumbled bacon and mix thoroughly. Spread mixture into a 7x11-inch baking dish.

  4. Bake in the preheated oven until bubbly and lightly browned, about 20 minutes.

413 home cooks made it!

Nutrition Facts (per serving)

70 Calories
6g Fat
2g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 70
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 128mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 2g 4%
Vitamin C 2mg 2%
Calcium 34mg 3%
Iron 0mg 1%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.