Roasted Garlic and Bacon Spinach Dip

Creamy warm spinach dip made with roasted garlic, crispy bacon, and parmesan cheese. This dip was gone in minutes. Do yourself a favor and double the recipe!

roasted garlic bacon spinach dip in white ramekins on a white serving tray with pita chips

roasted garlic bacon spinach dip in a white ramekin with pita chips

This dip is every bit as good as it sounds. No, it’s even better than that. Roasted garlic, crispy bacon, creamy spinach dip, lots of cheese. It’s like your regular ole’ version of warm spinach dip, just turned up a notch. The roasted garlic and bacon are game changers. We served this up and it was instantly gone. None of us said anything for about 2 minutes straight. Just eating spinach dip and crunching on pita chips.

head of roasted garlic on a white cutting board

Making the spinach dip is very simple and begins with roasted garlic, one of my favorite flavors in the savory world. It’s where a lot of the dip’s flavor comes from, so don’t leave it out.

Cook up some bacon until nice and crispy, then wilt down some fresh spinach in the leftover bacon grease. More flavor, of course.

2 images of bacon strips in a skillet and sautéed spinach in a skillet

2 images of roasted garlic bacon spinach dip mixture in glass bowls

Crumble the bacon and add most of it, along with all the wilted spinach, to a creamed mixture of cream cheese, Greek yogurt, parmesan cheese, and mayonnaise. Sour cream can be used instead of the yogurt. I used low fat mayonnaise, which I do not enjoy on its own but do not mind it in creamy dips like this. For the best flavor and texture, I recommend full fat cream cheese.

You can use a large serving dish or pan to bake the spinach dip, but I used individual ramekins for a nice little change. They made serving and eating the dip a little more fun. I realize how boring I sound.

Before going into the oven, top with some shaved parmesan cheese and remaining crumbled bacon. Bake until the cheese is bubbly and your kitchen smells fantastic.

2 images of roasted garlic bacon spinach dip in white ramekins with and without cheese topping before baking

garlic bacon spinach dip in a white ramekin with pita chips

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roasted garlic bacon spinach dip in a white ramekin with pita chips

Roasted Garlic and Bacon Spinach Dip

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: serves 6
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Description

Creamy warm spinach dip made with roasted garlic, crispy bacon, and parmesan cheese. This dip was gone in minutes. Do yourself a favor and double the recipe!


Ingredients

  • 5 slices bacon
  • 4 cups fresh spinach*
  • 8 ounces brick-style cream cheese, softened to room temperature
  • 1/3 cup plain yogurt or sour cream (I used low fat Greek yogurt)
  • 1/4 cup mayonnaise
  • 1/3 cup shredded parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 23 cloves roasted garlic, chopped
  • 1/2 cup shaved parmesan cheese (shredded works too!)
  • for serving: toasted pita crackers, chips, carrots, celery, etc.

Instructions

  1. Preheat oven to 350°F (177°C) degrees.
  2. Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
  3. Wilt the spinach in the still-warm skillet for a minute or two. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth. Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined. Taste; add more salt or pepper if desired. Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach. Fold them into the mixture until combined.
  5. Spoon the mixture into an 8-inch (or similar size) casserole/baking pan. Or you can spoon it evenly into smaller ramekins. I used four 6-ounce ramekins. Top evenly with the shaved parmesan cheese. Crumble the last piece of bacon and sprinkle on top. I sprinkled a little fresh ground pepper on top, but that is optional.
  6. Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately. 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.

Notes

  1. 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 two 10-ounce packages of frozen spinach instead and skip step #3 (though you will lose some flavor). Make sure the frozen spinach is thawed and patted very, very dry.

Keywords: roasted garlic spinach dip, garlic bacon spinach dip

39 Comments

  1. Cherie Miller says:

    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.

    1. I’ll give corn a try in the dip! Sounds so good Cherie.

  2. 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! 

    1. Thank you so much for sharing the love Ashley! And for reporting back.

  3. 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? 

    1. It can definitely be made ahead. Prepare the dip, refrigerate, then bake when needed!

  4. 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!

  5. 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.

    1. Yes, definitely. Keep it on low for a few hours.

  6. 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!

    1. Thanks Ria! So glad you’re following along now and that you tried my spinach dip and Thanksgiving stuffing! Let me know any other recipes you try!

  7. Sally! I want you to know I’m 3 seconds from asking you to marry me. I adore your lively page, your recipes, and how your page is always updated with fresh new ideas. You have given me a entirely new meaning of being in the kitchen. Thank you for making my whole family think I can cook absolutely everything under the sun with no effort LOL!!! Keep up the Awesome Work! (P.S. My husband also thanks you)

  8. just wondering how far ahead it can be made up ahead or if it can be frozen before you cook it?

    1. Absolutely– you can freeze up to 2-3 months. Thaw overnight in the fridge then bake.

  9. Can I use turkey bacon with this recipe?

    1. Absolutely!

  10. 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. 

  11. Hi Sally! 

    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?

    Thanks!!

    1. Hi Jennifer! The cook time will be longer, but not double the time. It’s wonderful reheated!

  12. Samantha Kment says:

    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 ☺️

  13. Hi Sally! Me again, haha. I really cannot stand any form of cooked spinach. Is there something else I could sub in for it? I was thinking Brussels sprout leaves?

    1. Hey Mia! Shaved brussels would be SO SO good in this dip! Kale would work too.

  14. 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 !

    1. Wonderful to read! Thank you so much for sharing.

  15. 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?

    1. 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!

  16. Do you think you could make this in advance and then freeze?

    1. Absolutely!

  17. This looks wonderful. Have you ever added canned artichokes? Wonder if it would be good?
    Thanks!
    Kim

    1. Hi Kim, I haven’t but I bet they would be a wonderful addition! Let me know if you try it!

  18. 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”

  19. This was really good. Next time, tho, I will chop the spinach up a bit after it is wilted.

  20. Could you prepare the night before, without cooking it then refrigerate over night and cook the next day? Thanks

    1. Definitely. Might take a few extra minutes since it will be cold going into the oven.

  21. I’m not a fan of the mayo? Could I just double the amount of sour cream or yogurt? It does look really good!

    1. I don’t see why not!

      1. 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!

  22. Gina WRIGHT says:

    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!

  23. I don’t eat meat but feel like the bacon (and grease) probably provide a lot of depth in flavour. Hmm is there anything meat-free I could substitute or would it be safe to omit completely?

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