Hot Artichoke and Spinach Dip

Make Hot Artichoke and Spinach Dip with fresh or jarred artichokes for a delicious way to serve vegetables to picky eaters. Serve with crackers or corn chips for an appetizer that will disappear quickly.

Featured Ingredients

Artichokes deliver at least 10% or more of the daily value of 17 different nutrients per 1-cup serving, and are a top 25 food source of polyphenols, magnesium, fiber, and myo-inositol.

Per serving (2 cups raw and a mere 1/3 cup boiled) spinach delivers at least 10% or more of the daily value of 9 different nutrients, including vitamins, minerals, and phytonutrients. Spinach is a top 25 food source of vitamin K (#10) and carotenoids (#20).

Bacon delivers lots of flavor even when used in small amounts, which is a good thing since processed meats are best consumed in moderation. Keep in mind, getting up to 20% of calories from ultra-processed foods is unlikely to cause harm as long as you’re meeting your body’s nutritional needs from the remaining 80% of your diet of whole and minimally-processed foods.

Artichoke Nutrients

Spinach Nutrients

Bacon Nutrients

Hot Artichoke and Spinach Dip

Nutrivore Score: 169

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Calories 526kcal

Print Recipe Pin Recipe

Ingredients

• 4 large artichokes (or 8 ounces jarred)
• 2 tablespoons bacon fat
• 1 small onion (yellow), finely diced
• 3 cloves garlic minced
• 2 cups spinach
• 4 ounces bacon cooked until crispy
• 2/3 cup mayonnaise
• 1 tablespoon lemon juice

Instructions

• If using fresh artichokes, boil or steam them in a stockpot until tender, 25 to 30 minutes. If using jarred or canned artichoke hearts, drain and dice them, then skip to step 3.
• Drain the artichokes and let them cool to room temperature. Remove the inner leaves and scrape of the meat for the filling. Remove and discard the choke. Finely chop the hearts.
• Meanwhile, heat a skillet over medium-high heat. Add the bacon fat and onion and cook, stirring occasionally, until the onion is soft and a little browned, about 10 minutes. Add the garlic and spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the artichoke meat. Set aside and let cool.
• Preheat the oven to 375F.
• Pulse the cooled bacon in a food processor until you have bacon bits. (You can also chop the bacon by hand with a chef knife). Set aside.
• Stir the mayonnaise and lemon juice into the artichoke mixture. Spoon the mixture into an oven-safe dish. Sprinkle bacon bits over the top.
• Bake for 25 to 30 minutes, until bubbly around the edges, then serve.

Nutrition

Nutrition Facts

Hot Artichoke and Spinach Dip

Amount per Serving

Calories

526

% Daily Value*

Fat

 

46

g

71

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

19

g

Monounsaturated Fat

 

14

g

Cholesterol

 

41

mg

14

%

Sodium

 

600

mg

26

%

Potassium

 

785

mg

22

%

Carbohydrates

 

21

g

7

%

Fiber

 

9

g

38

%

Sugar

 

3

g

3

%

Protein

 

10

g

20

%

Vitamin A

 

1463

IU

29

%

Vitamin C

 

27

mg

33

%

Calcium

 

99

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.