Recipe:Spicy bacon spinach artichoke dip

Published: Wednesday, Dec. 26, 2012 - 12:00 am | Page 3D

Makes about 6 cups

From "Savory Sweet Life" by Alice Currah (Morrow, $24.99, 288 pages).

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

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


One 10-ounce package frozen chopped spinach

One 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

One 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 1 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.

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