Upgrade your classic spinach dip and make this creamy, cheesy Spinach Artichoke Dip with bacon for the perfect texture and flavor!PERFECT PARTY DIPSpinach Artichoke Dip is already a classic favorite dip that I love to make and serve (its so good, right?) but adding crispy bacon takes it to a whole new level of deliciousness! This twist on the classic dip is rich, creamy, and packed with even more flavor from the tender spinach and artichokes, to the melty cheese, and crispy bits of smoky bacon. Its the perfect thing to make when youre hosting a party, or need a dish to take to a potluck!FREQUENTLY ASKED QUESTIONS:Whats the best way to serve this dip? Unlike my Cold Spinach Dip, in my opinion, this dip is best served and eaten hot or warm. What to serve to dip with Spinach Artichoke with Bacon Dip? Some of my favorite things to serve with this dip are veggies, crostini, tortilla chips, or crackers (like Club crackers or Ritz crackers) and Triscuits are all great options. Can I make this dip in the Air Fryer instead? Yes, I havent personally tried it though. You can follow the steps 1-5 below in the recipe card (minus preheating the oven, obviously). Then pop it into a baking dish that will fit in your air fryer and cook at 400F degrees for about 20-24 minutes or until the dip is bubbling and heated through. Check on the dip and see if it needs covered while cooking so it doesnt burn. If its getting dark and the middle still isnt hot, you definitely need to over it. Is fresh spinach or frozen spinach better for this spinach dip? In my opinion, for this dip, its always best to use the frozen spinach because it is already nice and soft whereas with fresh they would need to wash it, chop it up and then cook it down until it wilts before its ready to be used. Why is my Artichoke Spinach and Bacon Dip watery? This can happen if you dont drain your thawed spinach well enough. See instructions below on how to properly remove the excess water. How do I handle and drain the spinach correctly? If you leave your spinach too wet and you get a watery dip. Nobody wants that. So, to help keep this dip the best consistency, lets figure out the best way to drain it. First, you have to thaw it correctly. Let the frozen chopped spinach thaw overnight in the fridge, or use the microwave in short bursts (3060 seconds at a time) until fully thawed. Check the bag of frozen spinach for any specific instructions it might have to make this easier. Then its time to squeeze out excess moisture. Place the thawed spinach in a clean kitchen towel, cheesecloth, or a few sturdy paper towels.Gather the edges, twist tightly, and firmly squeeze over the sink or a bowl.Keep squeezing until no more liquid comes outthis step is key to prevent a watery dip. Finish getting it prepped by fluffing it up. After youve wrung the spinach dry it can be kind of lifeless for lack of a better word, so I like to fluff the spinach apart with my fingers or a fork before mixing it into the dip. Whats the best way to store Spinach Artichoke Dip? Store covered in the refrigerator for 3 days, I do not recommend freezing. Whats the best way to reheat leftover dip? Reheat in the oven or microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)bacon You can use freshly cooked bacon or you can grab some of those bacon pieces from the salad aisle of the grocery store and use that for convenience. I prefer freshly cooked bacon for this. I think you get a much better flavor and texture versus microwaveable bacon or the bacon pieces.artichoke hearts if youve never purchased these before, they come in a can and you can usually find them where the other canned vegetables are located in the grocery store.frozen spinach frozen spinach is very wet so it is really important that you let it thaw completely then drain it really, really well so it doesnt add a bunch of water to the dip. You can put it in some paper towels and continue to squeeze it until you are no longer getting water coming out. cream cheese be sure to set it out the soften ahead of time. If you forget to do so early enough, you can use these Tips to Soften Cream Cheese Fast.shredded gouda cheese if this kind of cheese isnt for you, try gruyere, Swiss, mozzarella, or pepper Jack cheese. You could even go with a smoked gouda!sour cream I know a lot of peoples husbands dont like sour cream ha! I hear it ALL the time but we gotta get these men to expand their pallets! And you do not taste this as a tangy separate ingredient when combined with all the other flavors. You could certainly use all mayonnaise but I think youd really be missing out on some great flavor and you dont want it to have a super heavy mayonnaise taste. mayonnaise use your favorite kind. I do not recommend Miracle Whip just because I cant stand the taste of it. Besides, its not a mayonnaise, its a dressing. But if you prefer it, then go for it. Dont let me stop you!freshly grated parmesan cheese I find that fresh grated cheese works better than the green bottled stuff but use what you prefer!garlic I think freshly minced garlic is always going to give you the best flavor instead of the jarred stuff but use what is easiest for you.black pepperHOW TO MAKE SPINACH ARTICHOKE DIP WITH BACON:Preheat the oven to 350F. Spray an 8-inch baking dish with cooking spray and set aside. Add the bacon, artichoke hearts, spinach, cream cheese, half of the gouda, sour cream, mayonnaise, parmesan, garlic, and pepper in a large bowl.Mix well until combined. I like to use an electric hand mixer.Add the mixture to the prepared baking dish and smooth out the top. Top with the remaining Gouda cheese.Bake for 20 minutes, until bubbly.If desired, turn the broiler on high and broil for a couple of minutes until the cheese is golden brown. Keep an eye on it, so it doesnt burn. Serve immediately.CRAVING MORE RECIPES?Spinach Artichoke Pull-Apart BreadCold Spinach DipInstant Pot Artichoke ChickenReuben DipCrack Chicken Dip PrintSpinach Artichoke Dip with BaconA creamy, cheesy dip with artichokes, spinach and bacon. Course Appetizer, Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 22 minutes minutesTotal Time 37 minutes minutesServings 12Calories 398kcalAuthor Brandie SkibinskiIngredients12 ounce package bacon, cooked until crispy then small diced (see notes below)14 ounce can artichoke hearts, drained and finely chopped10 ounce package frozen spinach, thawed and liquid squeezed out really well8 ounce block cream cheese, softened to room temperature2 cups shredded gouda cheese (divided use) cup sour cream cup mayonnaise cup freshly grated parmesan cheese2 cloves garlic, minced teaspoon black pepperInstructionsPreheat the oven to 350F. Spray an 8-inch baking dish with cooking spray and set aside.Add diced cooked bacon, chopped artichoke hearts, spinach, softened cream cheese, 1 cup shredded gouda cheese, 3/4 cup sour cream, 1/2 cup mayonnaise, 1/3 cup freshly grated parmesan cheese, minced garlic and 1/2 teaspoon black pepper in a large bowl. Mix well until combined. I like to use an electric hand mixer.Add the mixture to the prepared baking dish and smooth out the top. Top with the remaining 1 cup shredded gouda cheese. Bake for 20 minutes, until bubbly. If desired, turn the broiler on high and broil for a a minute or two until the cheese is golden brown. Do not walk away while broiling it can burn very quickly.Serve immediately. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can set aside a little bit of the bacon to use as a topping as well if you prefer.NutritionCalories: 398kcal | Carbohydrates: 6g | Protein: 19g | Fat: 33g | Sodium: 895mg | Fiber: 1g | Sugar: 3g