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-style 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 brick 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.
PS: If you have leftover bacon and a furry friend at home, try my homemade bacon dog treats!
More Favorite Appetizer and Snack Recipes
- Pepperoni Pizza Dip
- Nacho Cheese Sauce
- Bacon Wrapped Cheesy Stuffed Jalapeños
- Coconut Shrimp
- Loaded Sweet Potato Skins
- Cranberry Pecan Cheese Ball
- Cold Veggie Pizza
- Jalapeño Cheddar Soft Pretzels
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 full-fat brick 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