Spicy Bacon Artichoke Dip

Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a sexy makeover that takes this dip from classic to fantastic! Want it hotter? Leave the seeds in the diced serrano, or use up to 1/3 cup chili garlic sauce. Chili garlic sauce is a flavorful hot sauce with more complexity than Sriracha. It's available in the Asian section of most grocery stores.

  • Minutes Prep Time
  • Minutes Total
  • 16 Recipe Yield
  • Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
  • Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
  • Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
  • Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

Spicy Bacon Artichoke Dip

  • 1 box (9 oz) Frozen spinach, chopped
  • 2 slices Bacon, chopped
  • 2 cups Sweet onions, thinly sliced
  • 1 Serrano chile, seeded, finely chopped
  • 1 package (8 oz) Cream cheese, softened
  • 1/4 cup Chili garlic sauce
  • 1/2 cup Sour cream
  • 1 can Progresso artichoke hearts
  • 1/3 cup Shredded parmesan cheese

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