Tag Archives: artichoke

Spinach, Bacon and Artichoke Dip

It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.

This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂

Blog spinach bacon dip


  • 1 cup shredded mozzarella cheese + more for topping
  • 1/3 cup sour cream
  • 1/4 cup grated fresh Parmesan cheese + more for topping
  • 5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
  • 3 garlic cloves, crushed
  • 1 (14oz) can artichoke hearts, drained and chopped
  • 1 (8oz) blocks of cream cheese, softened
  • 1 (10oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Serve with fresh cut veggies or tortilla chips


  • Heat oven to 350*
  • Combine mozzarella, sour cream, Parmesan and next 6 ingredients (through spinach) in a large bowl and stir until well blended
  • Spoon mixture into a baking dish and sprinkle with remaining cheese
  • Bake at 350* for ~30 minutes or until bubbly and golden brown
  • Serve warm

Super Mom Tip: this freezes well! Put in individual containers and let thaw in fridge a day ahead of use. 🙂


Warm Artichoke Dip

This is a staple – super easy to make – artichoke dip. Four ingredients, mix well and pop in the oven. Voila! Serve hot with fresh cut vegetables or crackers!

Blog basic artichoke dip-2 Blog basic artichoke dip-1


  • 1 can (~14oz) artichoke hearts, quartered
  • 1 can (4oz) chopped green chilis (you can find them with varying degrees of heat, so check the can – mild, medium or hot – whatever your preference)
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise


  • Combine all ingredients
  • Turn into 8 inch round baking dish
  • Bake 350* for 25 minutes or until it starts to turn golden around the edges and bubble
  • Serve warm as a dip with fresh cut veggies, crackers or chips


Hot Artichoke and Crab Dip

We just had our annual Iron Chef party – the challenge was to use ONE of the following ingredients in a dish: crab, chocolate or cranberries. I picked crab and made this dip. Guess who won the iron chef challenge!? Yep, that’s right – Hot Artichoke & Crab Dip! 🙂

This dip is everything you would expect from a hot creamy artichoke and crab dip – plus more! The 1/2 tsp cayenne adds a fabulous kick. Spicy but not too spicy. If you’re not into spice and heat – omit! Definitely not recommended for kids, but a wonderful “grown up” dish. I served this with cucumber and red bell pepper slices, but toasted baguette or pita would be great if you prefer!

blog crab artichoke dip


  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 clove garlic, pressed
  • 1 (14 ounce) can artichoke hearts in water, drained and chopped
  • 1 1/2 cups cooked crabmeat
  • 3/4 cup grated Parmesan cheese + 1/4 cup for topping
  • 1/3 cup chopped green onion + 2 tsps for garnish
  • 1/3 cup chopped red bell pepper + 2 tsps for garnish
  • 1/2 tsp ground cayenne pepper

Serve with

  • 1 hot house cucumber, sliced (for dipping)
  • 1 red bell pepper, sliced (for dipping)


  • Preheat oven to 350 degrees F (175 degrees C)
  • Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic and cayenne. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper. Transfer the dip to a 9-inch pie dish and sprinkle top with rest of cheese.
  • Bake in the preheated oven until topping is golden brown and dip is hot, ~30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.