This Bacon Asiago Dip is totally worth the mouthful it takes to say it! It's loaded with flavor, contains NO MAYO, and is made with simple ingredients. Make this your holiday appetizer table centerpiece and you'll have a lot of really happy guests!
Spinach Bacon Asiago Dip
Spinach dip is one of my favorite appetizers – ever. I make it every year, and every year I try and change it up a bit and just give it a little more YUUUUMMMM than the year before. This year – I have to say – I bested myself.
This bacon spinach artichoke asiago dip is a party favorite that doesn’t mess around. It’s creamy, cheesy, and loaded with crispy bacon, tender artichokes, and wilted spinach. We’re using a mix of cream cheese, heavy cream, parmesan, and asiago for maximum richness, and it all bakes up inside a sweet, fluffy bread bowl.
The whole thing goes in the oven until hot, bubbly, and ready to be devoured with the chunks of bread you pulled out earlier. It’s warm, comforting, and has serious crowd appeal.
Why You’ll Love This Dish#
- Big, Bold Flavor – Bacon, garlic, and asiago bring serious savory depth.
- Creamy & Cheesy – A rich blend of cream, cream cheese, parmesan, and asiago.
- Bakes In A Bread Bowl – Easy to serve and totally edible.
- Perfect For Parties – Feeds a crowd and disappears fast.
- Customizable – Add red pepper flakes, switch up the cheese, or skip the spinach if you want.
Try my Traeger Artichoke Dip!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Thick-Cut Bacon – Crispy, salty, and adds that smoky kick to the dip.
- Quartered Artichoke Hearts – Mild, earthy flavor that holds up well in hot dips.
- Baby Spinach – Wilted down and chopped for a pop of green and some freshness.
- Garlic – Minced or pasted, it adds sharpness and depth.
- Heavy Cream – Makes the dip extra rich and silky.
- Cream Cheese – Smooths everything out and binds it all together.
- Grated Parmesan – Brings salt and nuttiness to the base.
- Shredded Asiago – Melts well and adds sharp, tangy flavor.
- Bread Bowl – Sweet, soft, and the perfect edible dip bowl.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cook The Bacon: Dice and fry until crispy. Drain on paper towels, saving the grease.
- Saute Veggies: Brown the artichokes in bacon grease. Sauté spinach separately until wilted. Rough chop both and set aside.
- Make The Sauce: Sauté garlic in more bacon grease. Add cream and simmer, then stir in cream cheese, parmesan, and half the asiago until melted and smooth.
- Assemble In Bread Bowl: Cut the top and center out of your King’s Hawaiian round. Fill with dip and place in a baking pan.
- Bake: Bake at 300°F for 25–30 minutes until hot and bubbling. Serve with the reserved bread chunks.
Recipe FAQ
Scoop out any remaining dip and store in an airtight container in the fridge. It’ll keep for 3–4 days. Reheat gently in the microwave or in a small saucepan.
Yes. Make the dip base the day before and refrigerate. Fill the bread bowl and bake when you’re ready to serve.
Any large, soft round loaf will work, but King’s Hawaiian adds a sweet contrast to the savory dip.
Definitely. Red pepper flakes or diced jalapeños can bring some kick.
It’s best fresh, but the dip base (without the bread) can be frozen. Thaw overnight and bake in an oven-safe dish.
Traeger Smoked Beer Cheese Dip
More Delicious Dip Recipes
- Traeger Smoked Hot Crab Dip
- Smoked Black Cod Dip
- Smoked Caramelized Onion Dip
- Bean Dip Recipe
- Cheesy Artichoke Dip
- Spinach Dip Pinwheels
Bacon Asiago Dip
This is the ultimate party dip full of artichokes, spinach, and bacon. Serve up in a big bread bowl and let your family go nuts!
Ingredients
- 6 slices thick-cut bacon
- 1 - 14 ounce can quartered artichoke hearts, drained
- 1 - 6 ounce bag baby spinach
- 2 1/2 teaspoons garlic, finely minced
- 2 1/2 cups heavy cream
- 1 - 8 ounce brick cream cheese, room temperature
- 1/2 cup grated parmesan
- 1 cup shredded asiago, divided
Instructions
- Preheat oven to 300.
- Dice up the bacon and fry it over medium heat until it is crispy, and then remove from the pan to a paper towel to drain, reserving the grease.
- Put a couple tablespoons of grease back into the pan and saute the artichoke hearts until lightly browned, or about 4-5 minutes. Remove from the pan, add in a little additional grease if necessary, and saute spinach until wilted. Remove from pan and set aside. Give the spinach and artichoke hearts a rough chop.
- Add in another tablespoon or so of bacon grease (its flavor! I promise! Relax!) to the pan and saute your garlic paste (or fresh garlic) for about 30 seconds. Add in cream and let simmer for 2-3 minutes. Add in the softened cream cheese, parmesan, and half the asiago. Stir well until its all melted and combined, and remove from heat. Mix in the
- Take your King's Hawaiian Sweet Round Bread and cut a large hole in the middle pull it out and then tear chunks out of the interior to form a bread bowl. Reserve bread chunks for dipping later.
- Put the prepared dip into the bread bowl. Place the bowl (keep it inside its metal baking pan that it comes in!) onto a large baking sheet and place on the middle rack of your oven. Bake for 25-30 minutes, or until hot and bubbly.
- Remove, and serve on a platter surrounded by all the bread chunks you reserved from the making of the bread bowl.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 328Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 372mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
MeyerFoodBlog.com
Sunday 4th of March 2018
well you definitely are amazing :) I'm 100% coming backhere for more!
Teri Giese
Tuesday 22nd of December 2015
Amazing, is all that can be said of your dip! Maybe cuz have had my paws in so much chocolate and sweet stuff, the gooey cheesy,savory,crusty bread, looks oh sooo inviting! Thanks for the recipe! Pinned, printed. Happy Holidays and a very Blessed, Prosperous, New Year!
Nicole Johnson
Tuesday 22nd of December 2015
Thanks, Teri! I think you're going to LOVE it!