Monday, October 12, 2015

Spicy Spinach Artichoke Dip

  • Prep Time30 MIN
  • Total Time55 MIN

  • Servings16

  • Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a nice makeover that takes this dip from classic to fantastic!


    box (9 oz) Green Giant™ frozen chopped spinach
    slices bacon, chopped
    cups thinly sliced sweet onions
    serrano chile, seeded, finely chopped (about 1 tablespoon)
    package (8 oz) cream cheese, softened
    cup chili garlic sauce
    cup sour cream
    can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
    cup shredded Parmesan cheese
    Crackers, crostini or vegetables, as desired


    • 1 Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
    • 2 Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
    • 3 Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
    • 4 Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

    • Source