Roasted Garlic Spinach & Artichoke Dip with Bacon
  • 1 bulb garlic
  • 1 tablespoon olive oil
  • kosher salt & pepper
  • 10 slices bacon, cut crosswise into ½" pieces
  • 1 bag (8 ounces) fresh spinach, tough stems removed
  • ½ cup chopped onion
  • 2 packages (8 ounces) cream cheese, softened and cut into small pieces
  • ½ cup mayo
  • ½ cup sour cream
  • 2 cans artichoke hearts, drained and chopped
  • 1¼ cups shredded Parmesan cheese, divided
  • 1 teaspoon hot sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  1. Preheat the oven to 350 degrees.
  2. Slice the top off of the bulb of garlic and place in the middle of a large square of aluminium foil.
  3. Drizzle with the oilive oil and sprinkle with salt & pepper.
  4. Bring the corners of the foil together and tightly seal, leaving room in the packet.
  5. Roast in the oven for 45-50 minutes.
  6. Carefully open the packet and set aside to cool.
  7. Cook the bacon in a medium skillet over medium heat. When cooked, remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
  8. Reduce the heat to low and add the spinach and diced onion. Cook over low heat until the spinach is wilted and most of the liquid is removed, 3-5 minutes.
  9. Remove the pan from the heat; add the cream cheese and stir. Add the mayo and sour cream, mixing well.
  10. Stir in ½ of the cooked bacon and reserve the remaining to garnish the top.
  11. Add the artichokes, 1 cup Parmesan cheese, hot sauce, kosher salt and pepper.
  12. Squeeze the roasted garlic from the bulb onto a small plate. Mash with a fork until smooth and then stir into the dip.
  13. Pour into a lightly greased dish and sprinkle with the remaining Parmesan cheese.
  14. Bake for about 30 minutes.
  15. Remove from the oven and top with reserved bacon and serve.
Recipe by Sunflower Supper Club at