Spinach Artichoke Dip with Bacon

Ingredients

• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 10-ounce package frozen spinach, thawed, drained, and chopped, or 1 12-ounce bunch fresh spinach, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1 8-ounce package cream cheese, at room temperature
• 8 ounces shredded Italian cheese blend
• 1/2 cup sour cream
• Pita chips, tortilla chips, crackers, or celery sticks, for serving

Directions

1. Heat the oven to 400˚F. Add the chopped bacon to a skillet and cook it over medium heat until it turns crisp, 7 to 10 minutes. Move the bacon to a paper towel-lined plate, but leave the bacon fat in the pan. Hold back some bacon to scatter over the finished dip.
2. Stir the garlic into the skillet and cook just until it smells good, about 30 seconds. Add the artichoke hearts, spinach, red pepper flakes, and salt. Cook, stirring now and then, until the artichokes are hot and the spinach has softened, about 5 minutes.
3. In a medium bowl, combine the cream cheese, shredded Italian cheese blend, sour cream, reserved bacon, and the spinach-artichoke mixture. Stir until everything is evenly mixed.
4. Spoon the dip into a 1- to 2-quart baking dish. Bake until the edges are bubbling, about 20 minutes. Cool it for a few moments, then top with the reserved bacon and serve with pita chips.
5. This dip is at its best hot from the oven. If it sits and begins to tighten up, warm it in the microwave for 1 to 2 minutes to loosen the cheese again.