Ingredients
⅓lbbacon,(6 slices), chopped
2clovesgarlic,minced
14ozartichoke hearts,drained and chopped
10ozpackage frozen spinach,thawed, drained, and chopped, or 12-oz bunch fresh spinach, finely chopped
¼tspcrushed red pepper flakes
½tspkosher salt (or slightly less table salt)
8ozpackage cream cheese,at room temperature
8ozshredded Italian cheese blend
½cupsour cream
pita chips
tortilla chips
crackers
celery sticks
Preparation
Preheat the oven to 400 degrees F.
Place the chopped bacon in a skillet and cook over medium heat for 7 to 10 minutes until crispy.
Transfer the bacon to a plate lined with paper towels to drain, leaving the rendered bacon fat in the skillet. Set some of the bacon aside for sprinkling over top the dip.
Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichoke hearts, spinach, red pepper flakes, and salt.
Cook for about 5 minutes, stirring occasionally until artichokes are warmed through and the spinach has wilted.
In a medium bowl, mix the cream cheese, shredded Italian cheese blend, sour cream, reserved bacon, and spinach-artichoke mixture until thoroughly combined.
Transfer the mixture to a 1- to 2-quart baking dish and bake for about 20 minutes until bubbling around the edges. Let cool slightly, then sprinkle with reserved bacon and serve with pita chips.
This dip is best eaten right away while hot. If it cools a bit and starts to firm up, microwave it for 1 to 2 minutes to melt the cheese again.
