Bacon Spinach Artichoke Dip

• Meat

  • 3 strips Bacon, cooked and chopped

• Produce

  • 1 can Artichoke hearts, whole or quartered
  • 6 oz Baby spinach, fresh
  • 2 tsp Garlic

• Condiments

  • 1/3 cup Mayo

• Baking & Spices

  • 1/2 tsp Salt and pepper

• Dairy

  • 8 oz Cream cheese
  • 1/2 cup Greek yogurt, plain nonfat
  • 1/2 cup Parmesan cheese

• Other

  • chips, crackers, or bread (for serving

Found on lecremedelacrumb.com

Description

Ingredients

• 6 ounces fresh baby spinach
• 2 teaspoons minced garlic
• 8 ounces cream cheese, softened
• ½ cup plain, nonfat greek yogurt (may sub sour cream)
• ⅓ cup mayo (I used low fat)
• ½ teaspoon each salt and pepper, or to taste
• ½ cup shredded parmesan cheese, or shredded Italian style blend
• 1 can of artichoke hearts (whole or quartered) finely chopped
• 3-5 strips bacon, cooked and chopped
• chips, crackers, or bread (for serving)

Directions

• Preheat oven to 325 degrees. Lightly grease a small casserole dish or round pie dish.
• Boil spinach for 2-3 minutes until soft, drain and run under cold water until cool enough to handle. Squeeze out excess liquid.
• Mix together spinach, cream cheese, garlic, greek yogurt, mayo, and salt and pepper. Stir in ⅔ of the bacon and the chopped artichoke hearts. Spread in prepared baking dish. Sprinkle with parmesan cheese and top with remaining bacon.
• Bake for 15-20 minutes until cheese is melty and dip is hot throughout. Serve with chips, crackers, or sliced Italian bread for dipping.