This creamy garlic bacon spinach dip is like regular hot spinach dip, but turned up a notch with extra flavor. Enjoy crispy bacon, plenty of roasted garlic, and extra parmesan cheese in each bite. You can bake this dip in a 2.5 quart baking dish or in individual ramekins. Serve warm with crunchy fresh vegetables, crackers, pita chips, soft pretzel bites, or crusty homemade bread.
Tell Me About this Garlic Bacon Spinach Dip
- Flavor: Spinach dip is always a crowd-pleaser, so let’s use it as a base for even more flavor. Roasted garlic is the primary flavor in this dip, so don’t skip it. You can certainly buy a jar of minced roasted garlic at the store, but I recommend roasting fresh garlic at home. It’s really easy and I have a How to Roast Garlic page if you’re interested. This dip also has parmesan cheese, cream cheese, and lots of spinach.
- Texture: This bacon spinach dip is primarily creamy, but you have the texture of cooked spinach and crisp bacon throughout. It’s wonderfully thick, so celery sticks, pita chips, and crackers can really hold a lot! (Even thicker than this Maryland Crab Dip.)
- Ease: A beginner can easily tackle this appetizer recipe even with the prep work it requires. Cook the bacon, wilt the spinach in some of the bacon fat, and make sure you have roasted garlic handy. Feel free to start the roasted garlic in the oven ahead of time.
Choosing the Right Ingredients for Bacon Spinach Dip
You can find the full printable recipe below, but let’s highlight a few key ingredients needed.
- Spinach: The 2nd and 3rd steps below instruct you to cook the bacon and spinach, respectively. Drain some of the bacon fat, then cook fresh spinach until wilted in the remaining fat. Use roughly 4 cups of fresh spinach– no need to chop it. The recipe is forgiving. If you like a lot of spinach, pack down the 4 cups when measuring. If you do not like a lot of spinach, do not pack it down. If you can’t get your hands on fresh spinach, you can use one 10-ounce package of frozen spinach instead. Thaw it, drain it, then pat dry as much as you can. No need to wilt it in the bacon fat– simply mix into the dip. See recipe note below.
- Cream Cheese: Cream cheese, sour cream, and mayonnaise are the base creamy ingredients in this dip. For the cream cheese, I strongly recommend full fat. Make sure you use an 8 ounce block of cream cheese.
- Sour Cream or Greek Yogurt: I usually use full fat Greek yogurt in this recipe, but you could easily swap it for full fat sour cream. I don’t recommend low fat alternatives.
- Mayonnaise: Use full fat mayonnaise. I usually use store-bought avocado oil mayonnaise in this recipe, but regular mayo works too.
Which Baking Pan Do I Use? This bacon spinach dip fits in a 2.5 quart baking dish, such as a 9-inch square baking pan, 9-inch cast iron skillet, 9-inch pie dish, or anything close to that size. In these photos, I used a 7×11 inch baking dish which holds the same volume. Bake until the dip is bubbly around the edges. Sometimes I bake the dip in individual ramekins which always makes for a fun presentation.
Just wait until you experience the bacon/garlic/cheese dip aroma wafting in your kitchen!
More Favorite Appetizer Recipe
- Pepperoni Pizza Dip
- Nacho Cheese Sauce
- Bacon Wrapped Jalapeños
- Coconut Shrimp
- Loaded Sweet Potato Skins
Garlic & Bacon Spinach Dip
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: serves 6
- Category: Appetizer
- Method: Cooking
- Cuisine: American
This creamy garlic bacon spinach dip is like regular hot spinach dip, but turned up a notch with extra flavor. Enjoy crispy bacon, plenty of roasted garlic, and extra parmesan cheese in each bite. You can bake this dip in a 2.5 quart baking dish or in individual ramekins. Serve warm with crunchy fresh vegetables, crackers, pita chips, pretzel bites, or crusty homemade bread.
- 6 slices bacon
- 4 cups fresh spinach*
- 8 ounces brick-style cream cheese, softened to room temperature
- 1/3 cup plain full fat regular or Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 3/4 cup shredded or shaved parmesan cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 3 cloves roasted garlic, chopped
- for serving: toasted pita crackers, chips, carrots, celery, etc.
- Preheat oven to 350°F (177°C) degrees.
- Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, transfer cooked bacon to paper towel lined plate, and remove all but 1 Tablespoon of bacon grease from the pan. Once bacon has cooled down enough to handle, chop into bite-size pieces.
- Turn the skillet with 1 Tablespoon of bacon grease on low heat. Cook spinach for 1-2 minutes or until wilted. Turn off heat and set spinach aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt/sour cream, and mayonnaise together on medium-high speed until creamy and smooth. Add 1/2 cup shredded parmesan cheese, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 Tablespoons of the chopped bacon.
- Spoon the dip into a 2.5 quart baking dish, such as a 9-inch square baking pan, 9-inch cast iron skillet, 9-inch pie dish, or anything close to that size. In these photos, I used a 7×11 inch baking dish which holds the same volume. Bake for 18 minutes, remove from the oven, sprinkle evenly with remaining parmesan cheese and chopped bacon. Return to the oven and bake until the dip is bubbly around the edges, about 5-8 more minutes.
- Serve dip warm. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300°F (149°C) degree oven until the sides are bubbly again.
- Spinach: Use anywhere around 4 cups. The recipe is very forgiving. If you like a lot of spinach, pack down the 4 cups when measuring. If you do not like a lot of spinach, do not pack it down. You can use one 10-ounce package of frozen spinach instead and skip step #3. Thaw frozen spinach and pat very, very dry before using.
- Individual Ramekins: Instead of baking in a baking dish, spoon dip equally into 6 6-ounce or 4 8-ounce ramekins. Bake ramekins on a large baking sheet. Remove from the oven after 15 minutes, sprinkle with remaining cheese and bacon as directed in step 5, then return to the oven for an additional 5-8 minutes.
Keywords: roasted garlic spinach dip, garlic bacon spinach dip
Reader Comments & Reviews
This was delicious! Thank you for the excellent recipe, as usual. Will continue to make for future parties.
This recipe sounds delicious – wanting to have something ready for a late evening snack when our friends arrive this upcoming week. Would I be able to make this and put in the slow cooker so it’s ready when we come home from the airport?
Hi Tonia, we can’t see why not!
I made this recipe for a get together. It came out delicious! Everyone wanted the recipe!! They all said it did not taste like regular Spinach dip. I will be making it again. Thanks so much Sally for sharing your knowledge.
Delicious recipe and receive compliments everytime!
Thanks Sally – This was a big hit yesterday during the game. My wife was amazed that I delivered this winner – with vegetables! Don’t laugh, but it is even better if you don’t know the difference between a clove and a head of roasted garlic! With three heads included, mine was extra, extra garlicy! I didn’t have any mayo in the fridge, but some Aiole worked in a pinch. I also added some Feta, as I was short on parma. Definitely chop the spinach after frying. I served it with tortillas, and your pretzels, (where I followed the recipe more closely) Much Love from Canada.
I made this dip today and it was yummy! Thank you for sharing your recipes
Is there any way to leave out the cream cheese or any substitute for it? Hubby has an irrational but real fear of cream cheese in anything, but I really like how this sounds and want to make it. Thank you!
Hi Elizabeth, We haven’t tested this recipe without the cream cheese. You could certainly try full fat greek yogurt, mascarpone, or even Neufchâtel cheese if he’s ok with that. But expect the dip to not be as thick and creamy. Let us know if you try anything.
Can I make it without the bacon?
This recipe is loved and devoured at my parties. My picky 20 something nephew asks if I’m making this dip when he’s coming over haha. He even wanted the recipe. Yes double it!
I’m not a fan of the mayo? Could I just double the amount of sour cream or yogurt? It does look really good!
I don’t see why not!
I ended up doubling the greek yogurt and it worked out perfectly! Also instead of the roasted garlic I put in 1 t. mince garlic while wilting the spinach. Thanks Sally!
Could you prepare the night before, without cooking it then refrigerate over night and cook the next day? Thanks
Definitely. Might take a few extra minutes since it will be cold going into the oven.
This was really good. Next time, tho, I will chop the spinach up a bit after it is wilted.
Gosh Sally, I’ve forgotten how amazing this dip is. I made it once like 5 years ago for my husband and I but he is lactose intolerant so I haven’t made it since. Though I’m now on month 4 of my second pregnancy and I was craving this dip so I made it today and I made a batch of your pretzel rolls to eat with it. Sooooo good. My husband and I just sat in silence and ate half the dish of dip lol. Even my 2 year old loved it. She was pulling pieces of the pretzel bun off and saying “help dip”
Absolutely a go to recipe for every occasion! The roasted garlic makes it amazing. Thank you for sharing!
This looks wonderful. Have you ever added canned artichokes? Wonder if it would be good?
Hi Kim, I haven’t but I bet they would be a wonderful addition! Let me know if you try it!
Do you think you could make this in advance and then freeze?
I love your baking goods So much. I knew to come here when I needed an app!
I am taking this for our appetizer today . There was a lot of bacon grease. I think I should have drained some?
Hi Allison, I don’t find it necessary to drain the grease but if it looks like you have an excessive amount you can drain some next time!
I sent this with my husband on a recent hunting trip, he said the guys went crazy for it ! They ate it with tortilla chips, and used it mixed in with brown rice !?? I personally found it too salty,(I don’t like salty foods ) so i would’nt add salt next time, but otherwise I loved it. Great recipe !
I made this today for the apps table and it was A HUGE hit!! My husband (a notorious picky eater) LOVED it!! I frequently make your recipes and have never had a dud. In fact, this Thanksgiving alone, I used at least 6 of your recipes!!!! All delicious ☺️
If you double the recipe, do you have to double the cooking time?
If I made this the day before would it still be good reheated?
Hi Jennifer! The cook time will be longer, but not double the time. It’s wonderful reheated!
I made it about five times already, one time I didn’t use any spinach, one time I left out the bacon and, except for the first time, I didn’t ever bother measuring anything.
This recipe is very forgiving. Excelent results!
Your daughter is going to be very lucky having you cook all these great things for her, and then teaching her how to make them herself.
Can I use turkey bacon with this recipe?
I was introduced to your website and your cookbooks by a friend. This, and your recipe for stuffing was the first recipes I made from your website. They were delicious, everyone at Thanksgiving loved it. And these people are very picky. I’m definitely going to try more recipes. Thanks for your spinach dip! It was really great, and has become a favorite!
This recipe sounds delicious! I’m wondering if it would work in a crock pot for a holiday party? I would love to hear your recommendations.
Yes, definitely. Keep it on low for a few hours.
I made this the other night and it was fantastic! I wasn’t sure how the fresh spinach would compare the frozen I usually use, but it was wonderful. And it cooked really well in the bacon grease. This is going to replace my go to spinach dip recipe!
Sally, first of all, I love everything about you and your recipes. I know I can come here for a no-fail recipe every time, so thank you!
I am SO EXCITED to make this dip! I’m giving it a try this weekend with some girlfriends, and then having it as an appetizer for Thanksgiving. Do you think any part of it could be made ahead, or would it change the consistency/textures too much?
It can definitely be made ahead. Prepare the dip, refrigerate, then bake when needed!
BEST DIP EVER! It was the hit of the party… this is our new go-to party dip! I doubled it, and it was no where near enough…. there was a line to get more! AMAZING! I spread the word about your blog! (I also made your strawberry shortcake cupcakes, in mini-form… also a huge hit!) Thanks for all your awesome recipes!
I’m curious. Did you use yogurt or sour cream for the dip? I’ve never made spinach dip and not sure which would be more preferable.
Thanks for another winner Sally!! Last night I added some corn leftover from dinner the night before and it added a wonderful sweet crunch to the salad. Like you said, as far as ingredients are concerned, anything goes but the corn really was a good addition and will be a staple in all of my pasta salad recipes from now on.
I’ll give corn a try in the dip! Sounds so good Cherie.
This recipe is for a dip, not salad. Did you add corn to the dip? Just clarifying, thanks!