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Spinach-Artichoke Dip with Feta and Bacon


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Rate this recipe 4.5/5 (4 Votes)


  • 4 slices bacon
  • 1 cup sweet onion, coarsely chopped (1 large)
  • 2 14 ounce cans artichoke hearts, drained and coarsely chopped
  • 1 10 ounce box frozen chopped spinach, thawed and well drained
  • 1 cup chopped red sweet pepper
  • 1 cup light mayonnaise dressing (do not use regular mayonnaise)
  • 8 ounces cream cheese, cut up
  • 4 ounces feta cheese, crumbled
  • 3 cloves garlic, minced
  • 1/2 teaspoon dry mustard
  • Assorted crackers


Adapted from


Step 1

In a skillet cook bacon until crisp. Drain on paper towels. Crumble bacon; cover and chill until ready to use. Cook onion in 1 tablespoon bacon drippings about 5 minutes or until tender.

In a 3 1/2- to 4-quart slow cooker combine onion, artichoke hearts, spinach, red sweet pepper, mayonnaise, cream cheese, blue cheese, garlic, and dry mustard. Stir to combine.

Cover and cook on low-heat setting for 3 to 4 hours or until cheese melts and mixture is heated through. Stir in bacon. Serve with assorted crackers.


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