Description
This skillet artichoke, fresh spinach and bacon dip is a very vegetable-forward warm snack, held together in a savory, garlicky, creamy and cheesy base.
Ingredients
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Diced
- 1 cup Onion, Chopped
- 1 bag (6 Oz. Size) Baby Spinach, Coarsely Chopped
- 1 can (14 Oz. Size) Artichoke Hearts In Brine, Coarsely Chopped
- 6 strips Bacon, Cooked And Chopped Small
- 1 package (8 Oz. Size) Cream Cheese, Room Temperature
- ¼ teaspoons Red Pepper Flakes
- 1 cup Shredded Mozzarella
- ½ cups Sour Cream
- ¼ cups Mayonnaise
- Salt And Pepper
Preparation
Preheat oven to 400°F.
In a large cast iron skillet over medium heat, heat oil. Sauté garlic and onion until just tender. Add spinach and artichokes. Season with salt and pepper to taste, keeping in mind that the bacon and mozzarella also contain some salt. Cook just until spinach has wilted and artichoke hearts are heated through. Remove pan from heat.
In a separate bowl, thoroughly mix remaining ingredients. Add mixed ingredients to warm spinach and artichoke in the skillet. Stir until all ingredients are well distributed. The dip may become somewhat soft from the warm pan. That should help in mixing everything evenly.
Transfer skillet to the oven and bake for 20 minutes, or until ingredients are bubbling slightly. Serve with fresh bread, crackers, pita or firm tortilla chips.
