Go Back
+ servings
bacon spinach artichoke dip in separate bowls with chips

Bacon Spinach Artichoke Dip

This Bacon Spinach Artichoke Dip recipe is the best cheesy appetizer for any occasion. This dish is served warm and loaded with cream cheese, Parmesan, mozzarella, and no mayo.
Course Appetizer, Side Dish
Cuisine American
Keyword bacon dip, bacon spinach artichoke dip, spinach artichoke dip
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings
Calories 202kcal



  • 4 cups fresh spinach See notes if using frozen.
  • 13 oz canned or jarred artichokes Drained and chopped.
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan Reggiano cheese
  • 8 oz cream cheese
  • 1/2 cup finely chopped white onion
  • 3 garlic cloves Minced.
  • salt and pepper to taste
  • 4 slices cooked and crumbled bacon


Slow Cooker Instructions

  • Spray the slow cooker with cooking oil to prevent sticking.
  • Add all of the ingredients to the slow cooker (excluding the bacon).
  • Slow cook for 2 1/2 hours on Low or 1 hour on High. Be sure to keep a watchful eye and stir the dip as needed to prevent the sides and edges of the slow cooker from burning.
  • Open up the pot. Stir and add the crumbled bacon. Taste repeatedly and add additional salt and pepper if needed to suit your taste.

Baking Instructions

  • Preheat oven to 350 degrees.
  • Add all of the ingredients (excluding the bacon) to a large bowl and stir.
  • Spray an 8x8 inch baking dish with cooking spray.
  • Spoon the dip into the baking dish. Bake for 25-30 minutes until the cheese has melted and is bubbly.
  • Remove from the oven and sprinkle with the crumbled bacon.


  • Optional: Saute the onions and garlic in a pan along with a teaspoon of olive oil. This step is optional for added flavor. You can also add all of the ingredients to the slow cooker.
  • Parmesan Reggiano (the real name is Parmigiano Reggiano) is high-quality cheese. It’s REAL Parmesan and is always made in Italy. Cheese labeled “Parmesan Cheese” can be made anywhere and is an imitation. Parmigiano Reggiano is more expensive and has a noticeable difference in taste. Once you’ve had it, you will never want to go back to imitation.
  • I recommend you purchase the cheese in block form and grate it yourself. Pre-shredded cheese has potato starch and chemical preservatives. It doesn’t melt as well and won’t get the dip super creamy.
  • You can use either fresh or frozen spinach, but my preference is to use fresh baby spinach. If you use frozen you will need to thaw it first, and drain all of the excess water. If you place a frozen block in the slow cooker, once it melts the remaining liquid will create a soupy mess and you will struggle to thicken the dip.
  • If using thawed, be sure to properly drain the excess water. Otherwise, you will encounter the issue noted above.
  • I love to use the grilled (tapas) artichokes from Trader Joe's in this dish.


Serving: 1serving | Calories: 202kcal | Carbohydrates: 4g | Protein: 12g | Fat: 16g