I couldn’t let you go into Super Bowl weekend without one more delicious game day snack, now could I? Spinach and artichoke dip is my ultimate go-to whenever I go out to eat. If there is spinach and artichoke dip on the menu, you can bet that I am ordering it and devouring the entire thing within seconds of it hitting the table.

The one thing I always feel is missing from those spinach and artichoke dip is BACON (I mean really, what couldn’t be improved with a bit of bacon?). This version of the classic dip is packed with chopped Pig of the Month bacon and it really makes this dip ten times better. Plus the whole recipe comes together in less than a half hour!

INSTRUCTIONS: Preheat oven to 350 degrees. Using your hands, squeeze out any excess liquid from the thawed spinach. In a large bowl, add artichoke hearts, spinach, mayonnaise, cream cheese, 3/4 cup of the Parmesan, garlic, bacon, salt, and pepper. Stir to combine. 

Add the mixture to a small, oven-safe serving dish or divide between two large ramekins. Sprinkle remaining Parmesan cheese on the top. Bake for 25 minutes, until cheese is melted and golden brown. Serve warm with your favorite crackers and/or chips.

 Recipe & Photos by Meghan Bassett

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