1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 slices bacon, cooked and crumbled
Fresh rosemary sprigs, for garnish
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the spinach, artichoke hearts, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, black pepper, and red pepper flakes (if using). Mix until well combined.
Transfer the mixture into a glass baking dish and spread it evenly.
Bake in the preheated oven for 20-25 minutes, until the top is bubbly and lightly golden.
Remove from the oven and let it cool slightly.
Top the dip with crumbled bacon and garnish with fresh rosemary sprigs.
Serve warm with your choice of sides.
Variations & Tips
For a healthier twist, you can substitute Greek yogurt for the sour cream and use low-fat mayonnaise. If you’re a fan of extra heat, add a dash of hot sauce or increase the amount of crushed red pepper flakes. To make this dish vegetarian, simply omit the bacon and consider adding a sprinkle of smoked paprika for a touch of smoky flavor. For a more decadent version, try mixing in some cream cheese for an even creamier texture.
