Skip to main content
Advertising

Originally published Friday, November 23, 2012 at 5:00 AM

  • Share:
             
  • Comments (0)
  • Print

Recipe: Spicy bacon spinach artichoke dip

A new twist on an old favorite.

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Spinach dip could use some ramping up. This certainly does the trick. Tip: Divide among small ramekins before baking and place them in several places around your party.

1 (10-ounce) package frozen chopped spinach

1 (8-ounce) package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

3 teaspoons cayenne pepper

2 teaspoons garlic powder

1 pound bacon, cooked and crumbled

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 cup grated Parmesan (*see note)

1 cup shredded mozzarella (*see note)

Preheat oven to 400 degrees. Heat the frozen spinach in the microwave for 5 minutes. Carefully squeeze out as much water as possible and set aside.

Microwave the cream cheese for a minute. Combine the cream cheese, mayonnaise, sour cream, cayenne and garlic powder in a large bowl and blend together well. Add the spinach, bacon, artichoke hearts and cheeses. Stir together.

Spread in a pie plate or small casserole dish (or small ramekins or baking dishes). Bake until bubbling and slightly browned on top (30 minutes in a small casserole dish or pie plate; less time for smaller ramekins).

Serve hot with crackers, pita chips or vegetable sticks.

*Note: Instead of grating the cheese, you could use 2 cups of the Italian cheese blend sold in supermarkets.

Yield: About 6 cups

From "Savory Sweet Life," by Alice Currah (Morrow, 2012).

News where, when and how you want it

Email Icon

The Seattle Times photographs

Seattle space needle and mountains

Purchase The Seattle Times images


Advertising