This hot and bubbly Knorr spinach dip recipe is loaded with artichoke hearts, crispy bacon, cream cheese, and two kinds of cheese, and it's the one dip I can always count on being scraped clean. Everybody loves a hot spinach artichoke dip, right? It's the ultimate crowd-pleaser. But I kept wondering if there was a way to make it even better.
The answer turned out to be bacon. Because let's be real, bacon makes everything better. The last time I made this, I barely got a single bite before it was all gone.
Now, you might already know the Knorr cold spinach dip recipe. For years it was printed right on the back of the packet, and now there's a QR code that takes you straight to it. It's a classic for a reason.
I remember my mom serving it at my parents' epic Christmas parties, always with chopped water chestnuts mixed in. She'd often spoon it into a hollowed-out mini cabbage or red bell pepper and surround it with fresh veggies and crackers.
Knorr even has a hot spinach artichoke version on its website. But mine takes things a step further.
I start with that same trusty packet of Knorr Vegetable Recipe Mix, then load it up with chopped spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, and plenty of crispy bacon.
The cream cheese makes it thick and scoopable, the artichokes add a little bite, and the bacon brings that salty crunch that keeps everyone going back for one more chip. And maybe the best part of the whole deal? You don't have to make it at the last minute.
You can assemble the entire thing ahead of time, pop it in the fridge, and bake it right before guests walk in the door. It's the perfect appetizer for football Saturdays, Christmas Eve, or anytime you want a party snack without the stress.
Fair warning, though: once everyone gets a whiff of that cheesy, bacon-y goodness, they'll be hovering by the oven, ready to pounce the second it comes out.
Reasons to Love This Easy Spinach Dip Recipe
- It's warm, cheesy, and seriously creamy. Cream cheese, mayo, Parmesan, and mozzarella bake into a thick, rich dip that stands up to even the sturdiest pita chip without breaking it.
- Bacon takes it over the top. Spinach and artichokes are a classic combo, but the garlic and crispy bacon give every scoop a salty, savory crunch the original classic spinach dip just doesn't have.
- The packet does the heavy lifting. A packet of Knorr vegetable mix seasons the whole dip, so you get big flavor without measuring out a cabinet full of spices.
- You can make it ahead. Assemble the dip earlier in the day, keep it in the fridge, and bake it right before guests arrive. Just cook the bacon right before or keep it separate so it stays crisp for topping.
- Fewer dishes to wash. If you cook the bacon and spinach in an oven-safe skillet, you can bake the dip right in the same pan and take it straight to the table. Pretty great, right?
- Everything comes from your regular grocery store. No special trips to multiple stores, just simple ingredients and a few things from the dairy and freezer aisles.
And, If you really love a good dip, I've got a few more favorites you can try next. For something with a little heat and bonus: more protein (if you're into that sort of this), this high protein Frank's buffalo chicken dip recipe is creamy, spicy, and great for sharing.
If you're in the mood for something a little different, this Mexican corn dip with cream cheese is a reader favorite. It's all those yummy flavors of elote or esquites in dip form.
For an easy option that comes together fast, this restaurant style queso dip is ready in about 10 minutes. You could also try this layered taco dip recipe recipe for parties, potlucks, or game day. And if you want something a little more unexpected, this creamy fried pickle dip is tangy, crunchy, and especially good with potato chips.
Back to that spinach dip. Ready to make it?
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- frozen chopped spinach
- thick-cut bacon
- garlic
- cream cheese
- Knorr vegetable recipe mix
- artichoke hearts
- mayonnaise
- Parmesan cheese
- mozzarella cheese
- pita chips
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the bacon in a skillet until crisp. Remove with a slotted spoon to a paper towel-lined plate, reserving the drippings in the skillet.
- Then, add the garlic and spinach to the drippings and cook until tender.
- Next, beat the cream cheese in a medium bowl until creamy. Beat in the vegetable dip mix and mayonnaise.
- Finally, fold in half of the cheeses, the artichoke hearts, and the spinach mixture. Transfer the mixture to a 2-quart baking dish or oven-proof skillet. Bake at 350°F for 30 minutes or until the top is browned and bubbly. Remove from the oven and sprinkle with the bacon. Serve warm with pita chips.
Hint: If you cook the bacon in an oven-proof skillet, you can use it for baking the dip. No extra dishes required!
Substitutions
Check out these substitution ideas in case you need to make some adjustments:
- Mayonnaise: You can replace some or all of the mayonnaise with sour cream for a slightly tangier flavor. I use regular Duke's mayonnaise but light mayonnaise works if that's what you have on hand.
- Mozzarella cheese: Monterey Jack is a good substitute if you want another mild cheese that melts well.
- Parmesan cheese: Pecorino Romano can be used instead, but it has a sharper, saltier flavor.
- Thick-cut bacon: Regular bacon works too. Just watch it closely since thinner slices may crisp more quickly.
Variations
Want to change things up? Here are some ideas:
- Make it meatless: Leave out the bacon and cook the garlic and spinach in a little bit of olive oil instead of bacon drippings.
- Add some heat: Stir in a pinch of red pepper flakes or a little hot sauce for a spicier version.
- Add a fresh finish: Sprinkle sliced green onions over the top just before serving.
- Skip the artichokes: If you prefer straightforward, simple spinach dip, leave out the artichoke hearts and double up on the frozen spinach.
Serving Suggestions
Pita chips are my go-to for this dip because they're sturdy enough to scoop up the filling, but there are plenty of other options too.
Try serving it with:
- tortilla chips
- carrot sticks
- broccoli florets
- baguette slices
- sourdough bread
- bread cubes
- bell peppers
- other fresh vegetables
You can also turn it into a spinach dip bread bowl. Cut the top of the bread from a round loaf of bread, remove enough of the center to create a bowl (save the removed bread), and spoon the warm dip inside. Cut the removed bread into bite-size chunks for dipping. Check out my brie bread bowl recipe for some inspiration.
Equipment
Here's the equipment you'll need to make this recipe:
- large skillet
- chef's knife
- colander
- dry measuring cups
- metal tongs
- box cheese grater
- electric hand mixer
- 2-quart baking dish or skillet
Storage
Refrigerate: Let the leftover dip cool, then transfer it to an airtight container or cover the baking dish/skillet tightly with aluminum foil. Store it in the refrigerator and reheat only the amount you plan to serve.
Freeze: You can freeze this creamy spinach dip in an airtight, freezer-safe container, but keep in mind that it might get slightly grainy or separate after thawing. For the best creamy texture, I prefer this dip fresh or refrigerated rather than frozen. If you do freeze it, thaw it in the refrigerator and stir well when reheating.
To reheat: Individual portions can be reheated in the microwave in short intervals until hot. For a larger amount, return the dip to an oven-safe dish and warm it in the oven until heated through.
Tasty Tip
Frozen chopped spinach can hold onto a surprising amount of moisture. Make sure the excess water is squeezed from the thawed spinach before combining it with the cream cheese mixture.
Frequently asked questions
No. This recipe is a warm, baked variation rather than the classic Knorr spinach dip recipe that is usually served cold.
Yes. Assemble the dip, cover it, and refrigerate it until you're ready to bake. Since it will be starting cold, allow a little extra baking time and cook until the edges are bubbling and the center is hot.
The dip is ready when it is hot throughout, bubbling around the edges, and the cheese on top is melted and lightly browned. If you've refrigerated the assembled dip before baking, it may take a little longer than the usual baking time.
You can, but you'll need to cook it first. Grab a 10-ounce package of fresh baby spinach and cook it in the bacon drippings with the garlic until it's completely wilted. You'll need to add it in batches; otherwise it'll overflow in the skillet.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this easy Knorr spinach dip:
🍽Get the recipe
Cheesy Knorr Spinach and Artichoke Dip with Bacon
Equipment
- large skillet
- chef's knife
- colander
- dry measuring cups
- metal tongs
- box cheese grater
- electric hand mixer
- 2-quart baking dish or skillet
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 clove garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (8-ounce) block cream cheese, softened
- ½ cup mayonnaise
- 1 (1.4-ounce) packet Knorr vegetable recipe mix
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- Pita chips for serving
Instructions
- Preheat the oven to 350°F.
- Cook the bacon in a large skillet over medium-high heat until crisp. Remove from the skillet to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings in the skillet.
- Add the garlic and spinach to the drippings and cook until the garlic is tender and the spinach is warmed through.
- Beat the cream cheese in a medium bowl with an electric hand mixer until creamy. Beat in the mayonnaise and vegetable dip mix.
- Mix together the cheeses. Fold half of the cheese mixture, the spinach mixture, and the artichoke hearts into the cream cheese mixture, stirring until smooth.
- Transfer into a 2-quart baking dish or oven-proof skillet and sprinkle the top with the remaining cheese.
- Bake for 30 minutes or until the top is browned and bubbly. (I usually broil for about 2 to 3 minutes to ensure even browning.) Remove from the oven and sprinkle with the bacon. Serve warm with pita chips.
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Notes
Nutrition
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Sharon says
Such a delicious dip. I served it for my birthday party and it was a hit!
AshleyFreeman says
Yay! I'm so happy to hear that Sharon. Thanks for sharing!