Asiago and Spinach Artichoke Dip

This classic baked spinach artichoke dip gets an upgrade with the addition of buttery asiago cheese! Make it for a party and watch everyone grab seconds!

It’s hard to beat a classic dip like spinach artichoke dip. I mean, it’s on the appetizer menu of nearly every major restaurant! I took that dip and added a few things, like roasted red peppers, smoky bacon… and my personal favorite, tangy and buttery asiago cheese!

There are so many great opportunities this time of year to enjoy game day foods! College football, professional football, the World Series, etc. While the games are fun to watch, the food is even better right?! There’s just something about great appetizers… they’re so fun to eat, and always so full of amazing flavor!

When we go out to dinner, if we order an appetizer, we usually get a spinach artichoke dip. I mean, c’mon, it’s a classic right?! Generally at a restaurant, it’s served with some tortilla chips, which inevitably break while you’re trying to scoop up some delicious dip and you’re left frustrated.

So for this recipe, I knew I wanted to serve it alongside some sturdy slices of toasted baguette! No more breaking mid-dip. Plus I love the way the crunchy whole grain bread contrasts with the smooth, cheesy dip!

I’m sure by now, everyone has had a classic spinach and artichoke dip. Not knocking it, it IS pretty amazing! I always felt it could use some extra flavors though… so for my version I added sweet roasted red peppers, smoky bacon, and extra cheese! Not just any cheese though, asiago cheese!

Asiago cheese is somewhat similar to Parmesan, except it isn’t quite as dry and crumbly, which means it melts BEAUTIFULLY! I don’t have any problem finding asiago cheese in my regular grocery store (I buy a wedge of it, and grate it myself), but if you can’t find it at all, Parmesan will work as well.

My favorite vessel for baking this spinach artichoke dip is my trusty 9″ cast iron skillet (8″ works too, it will just be a little thicker), but if you don’t have one, a regular pie pan will do!

PREFER TO MAKE THIS A CHILLED DIP?

Omit step 1

Complete steps 2 and 3, let spinach mixture cool completely.

Omit flour in step 4, then combine sour cream, mayo, red peppers, artichokes, bacon, cooled spinach and onion mixture, black pepper, and 1/4 cup mozzarella cheese with 1/2 cup asiago cheese.

Transfer to serving bowl and cover. Chill for at least 1-2 hours.

If dip thickens too much during chilling, stir in a tablespoon of milk before serving.

Sprinkle with a pinch of asiago cheese and serve with any dippers you’d like (baguette slices, pita chips, tortilla chips, veggies, etc)

I hope you all try my version of this classic party dip… it really will knock your socks off!

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WANT TO TRY THIS SPINACH ARTICHOKE DIP?

Asiago Spinach Artichoke Dip This classic baked spinach artichoke dip gets an upgrade with the addition of buttery asiago cheese! Make it for a party and watch everyone grab seconds! 5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings 12 servings Calories 197 Ingredients 1x 2x 3x 4 slices bacon, sliced into short, thin strips

1/4 cup diced yellow onion

1 cup fresh spinach, chopped

3 cloves garlic, minced

14 oz jar of artichoke hearts, drained and rinsed

8 oz sour cream

3 Tbsp all-purpose flour

1/2 cup mayo

1/2 cup roasted red peppers, drained, patted dry, and chopped

1/2 cup mozzarella cheese

3/4 cup shredded asiago cheese, - divided

- 1/4 tsp black pepper Instructions Preheat oven to 350 F degrees. Spray a 9" pie plate or 9" cast iron skillet with non-stick cooking spray and set aside.

Add artichoke hearts to a mesh sieve and lay a few paper towels on top. Press down to remove any excess liquid. Transfer artichokes to a cutting board and chop. Set aside.

To a small skillet, add bacon strips and cook over MED to MED-LOW heat until bacon is crisp and brown. Remove to a plate, reserving drippings, and add diced onion to the skillet with the reserved bacon drippings. Raise heat to MED-HIGH and cook 3-5 minutes, until soft and starting to brown. Add spinach and garlic to the skillet and cook another minute, until spinach is wilted. Set aside.

To a large mixing bowl, add sour cream and flour. Stir together, then add in mayo, chopped artichoke hearts, roasted red peppers, bacon, and cooked spinach and onion mixture. Stir together, then add in mozzarella cheese, 1/2 cup asiago cheese, and black pepper. Stir to combine.

Transfer mixture to prepared baking dish/skillet and top with remaining 1/4 cup asiago cheese. Bake, uncovered, for 30 minutes, until heated through and lightly browned.

Serve with toasted baguette slices, pita chips, sturdy tortilla chips or veggies. Notes May serve garnished with fresh minced parsley. Author The Chunky Chef Tried this recipe? Mention @the_chunky_chef or tag #thechunkychef

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