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Spinach Artichoke Dip with Bacon Recipe
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Spinach Artichoke Dip with Bacon and Crispy Pita Chips
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Spinach Artichoke Dip with Bacon and crispy pita chips is a recipe I have served many times. It is a family favorite and a great choice for any gathering of family and friends. Adding crispy bacon and lemon zest to this traditional dip recipe makes it stand out appetizer. This recipe is slightly adapted from Dan Smith and Steve McDonagh, Party Line with the Hearty Boys as seen on Food Network, 2005.
Author: Ginger
Ingredients
For the Dip
  • 1 Tb vegetable oil
  • 1 shallot minced
  • 3 garlic cloves minced
  • 1 10- oz package frozen chopped spinach thawed
  • 2 cups sour cream or 50/50 combo of sour cream and Greek yogurt
  • 1 6- oz jar marinated artichoke hearts roughly chopped
  • 10 bacon strips cooked up very crisp, crumbled
  • 1 tsp lemon zest
  • 1 tsp freshly ground black pepper
For the Crispy Pita Chips
  • 1 Tb kosher salt
  • 1 Tb dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 12 tsp ground black pepper
  • 14 tsp celery salt
  • ½ cup vegetable oil
  • 8 pitas cut into 12 wedges each
Instructions
For the Dip
  1. Heat up the vegetable oil in a small skillet over medium low heat. Once warm add the minced shallots and garlic to the pan. Cook the vegetables and stir frequently until the vegetables are softened, about 5-7 minutes. Remove from heat and set aside.
  2. Put the thawed spinach on a double layer of cheesecloth*. Bring the ends together and twist
  3. forming a tight ball. Squeeze all the excess water from the spinach. Place in a medium size mixing bowl. Add all the ingredients to the bowl with the spinach and carefully mix until all the ingredients are incorporated. Allow the dip to rest for at least 30 minutes before serving. If you are not going to serve it right away, store the dip covered in the refrigerator.
  4. Spoon the dip into a serving bowl and serve with the crispy pita chips.
For the Crispy Pita Chips
  1. Arrange an oven rack to be in the top third of the oven. Preheat the oven to 350˚ F
  2. In a small bowl mix the Kosher salt, dried basil, garlic powder, onion powder, dried oregano, black pepper, and celery salt until evenly combined. Add the pita triangles into a large mixing bowl. Sprinkle the mixed herbs and spices over the pita wedges. Using clean hands, toss the pita wedges and spice mix until it is thoroughly mixed together. Drizzle the oil over the pitas and mix thoroughly until the pita chips are evenly coated with oil and spice mix . Arrange the spiced pita triangles on a large rimmed baking sheet. Place the sheet pan in the oven and bake until the pita chips are crispy and lightly browned. Let the pita chips cool for 10 minutes before you arrange them for serving.
  3. Serve with the spinach artichoke and bacon dip.
Recipe Notes

* If you do not have cheesecloth, you can use a fine mesh strainer and push the water out of the spinach using the back of a large spoon. If you have a clean flour sack kitchen towel, it will work just as well as cheesecloth.