This is rather similar to Spinach Artichoke Dip, but the bacon and spice definitely take it up a notch. The recipe, borrowed from Alice Currah’s, ‘Savory Sweet Life’, calls for 1 tablespoon of cayenne, I put in 1 teaspoon and we all still found it zippy – you decide!
Spicy Bacon, Spinach and Artichoke Dip
1/2 c. EACH mayonnaise AND sour cream
1 t. cayenne
2 t. garlic powder
1 package (10 oz/300 g) frozen chopped spinach, thawed and squeezed of water
1 package (500 g) bacon, cooked to crisp and crumbled
1 can (14 oz/398 mL) artichoke hearts, drained and chopped
1 c. EACH grated Parmesan AND mozzarella cheese
Preheat the oven to 400 and grease your favorite ‘dip’ casserole or pie plate – you’ll need one to hold 5-6 cups. Using your electric mixer, beat together the cream cheese, mayonnaise, sour cream, cayenne and garlic powder until smooth. Remove the bowl from the mixer, add the remaining ingredients and mix by hand until well combined. Bake for about 30 minutes until bubbling and slightly brown on top then serve with your favorite chips or crackers and enjoy!