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SKILLET SPINACH BACON ARTICHOKE DIP Recipe

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This recipe for SKILLET SPINACH BACON ARTICHOKE DIP, by , is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DEBBIE CHILBERG - CAFE DELITES

Category:
Category:

Ingredients:  
Ingredients:  
2 Teaspoons olive oil
1/2 Cup diced bacon
2 Teaspoons minced garlic
1, 9 ounce packet frozen spinach, thawed completely, and squeezed dry
1, 9 ounce jar marinated artichoke hearts, chopped
250 grams cream cheese (reduced fat if possible)
1/2 cup sour cream
1/2 cup Greek yogurt (or whole egg mayonnaise -- reduced fat)
1/2 cup milk
Salt & pepper to taste
1 1/2 cup mozzarella, divided
1/2 cup fresh Parmesn cheese, divided

Directions:
Directions:
Preheat oven to 350 degrees. Heat oil in a 9 inch skillet over medium high heat. Fry bacon until crispy. Take skillet off the heat. Remove half of the bacon for later, set it aside on a plate.

To the bacon in the skillet, add in the garlic, thawed and dried spinach, artichokes, cream cheese, sour cream, yogurt, milk, and salt & pepper to taste. Mix well to combine.

Mix in 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese, until completely mixed through.

Top with the remaining mozzarella and parmesan. Bake in pre-heated oven for 10-15 minutes, or until the cheese is golden and bubbly.

Top with extra crispy bacon.

Number Of Servings:
Number Of Servings:
24 people
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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