Bacon Jalapeño Spinach Artichoke Dip

Creamy, tangy, savory, and a little spicy, this baked dip is always a winner!

5 from 1 vote

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 6

3 oz shredded mozzarella cheese (3/4 cup)
3 oz shredded Monterey Jack cheese (3/4 cup)
1 Tbsp canola or olive oil
1/2 yellow onion diced
1/2 shallot diced
3 small/medium jalapeños finely diced (seed if you prefer it to be less spicy! You can also use 2 large jalapeños)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
5 oz fresh spinach or 1 cup frozen spinach, thawed and drained well
8 oz cream cheese room temperature
1/2 cup sour cream or Greek yogurt
14 oz marinated artichoke hearts roughly chopped
1 oz grated parmesan cheese (1/4 cup)
5 slices bacon cooked and chopped

Preheat oven to 375˚F.
In a small bowl, stir together shredded mozzarella and shredded Monterey Jack cheese. Set aside.
Add oil to a medium skillet over medium heat. Once the oil is hot, add onion and shallot. Cook for 5 minutes, stirring occasionally, until softened. Add in jalapeño, garlic powder, salt, and pepper. Cook for another minute or so.
Stir in spinach and cook until it wilts, stirring occasionally, about 3 to 4 minutes.
Add spinach mixture to a large bowl with cream cheese. Stir together until the cream cheese is melted.
Add in sour cream/yogurt and stir until combined. Add artichoke hearts, mozzarella mixture (reserve 1/2 cup and set aside before adding), parmesan cheese, and bacon. Stir until well combined.
Dump mixture into a baking dish and top with remaining shredded cheese. Bake for 20 to 25 minutes until the edges are golden brown and dip is bubbling.
Turn on broiler and cook until the top is a deep golden brown, about 1 to 2 minutes.
Serve with your favorite dippers!

Calories: 469kcal

Cuisine: Tailgating

Category: Appetizer