This super-simple dip is easy to prepare beforehand and pull out when guests arrive. This dip can be spread on baguette rounds and broiled until lightly golden brown or served cold with tortilla chips, crackers, or crostini.
Original recipe makes 3 cups
1 pound bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container sour cream
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 12 minutes. Drain the bacon slices on a paper towel-lined plate. Cool; chop coarsely.
- Stir together the bacon, spinach, artichoke hearts, sour cream, mayonnaise, and Parmesan cheese until well combined. Serve immediately, or store in the refrigerator in an airtight container for up to 5 days.
Calories: 112 kcal
Carbohydrates: 3.2 g
Cholesterol: 17 mg
Fat: 8.9 g
Fiber: 1 g
Protein: 5.1 g
Sodium: 340 mg