Ingredients
- pound bacon
- (10 ounce) package frozen chopped spinach, thawed and drained
- (10 ounce) can artichoke hearts, drained and chopped
- (8 ounce) container sour cream
- /4 cup mayonnaise
- /4 cup grated Parmesan cheese
Instructions
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Step 1
Start by cooking the bacon. I like to use a large skillet over medium-high heat, laying the strips in a single layer and turning occasionally until they’re crisp and evenly browned, about 12 minutes. While the bacon cooks, I make sure the spinach is thoroughly thawed and squeezed dry—excess moisture will water down the dip, so don’t skip that step. Drain the artichoke hearts and give them a rough chop. Once the bacon is done, transfer it to a paper towel-lined plate to drain and cool, then chop it into small pieces. In a mixing bowl, combine the chopped bacon, spinach, artichoke hearts, sour cream, mayonnaise, and grated Parmesan. Stir everything together until well combined. Take a taste and adjust seasoning if needed, though the bacon and Parmesan usually provide plenty of salt. If you like a little heat, a pinch of red pepper flakes can be added at this stage. Serve immediately with an array of keto-friendly dippers, or cover and refrigerate for later.