Bacon Sausage Spinach & Artichoke Dip

Yield: 6 servings


2 T. butter, a little extra to coat baking dish

1 Small onion, small diced

2 garlic cloves, minced

2 pounds spinach, frozen, thawed, drained

1-8.5 oz. can of artichoke hearts, quartered, drained, chopped

1 package Big Fork Bacon Sausage, quartered and sliced

1 cup whole milk

8 oz. cream cheese

1 cup manchego cheese, shredded

½ t. Worcestershire sauce

½ t. hot sauce

Salt and pepper, to taste


  1. Preheat oven to 425 degrees. In a large pot, heat butter over medium. Add the onion and garlic; cook until lightly browned, 5 to 8 minutes.
  2. Add the spinach and cook until warmed through, about 2-3 minutes. Add the artichokes and bacon sausage and cook for 5 to 8 minutes. Transfer to a bowl.
  3. In the same pot, warm the milk and cream cheese over medium heat, stirring occasionally until the cream cheese is melted, about 3 minutes. Remove from heat and add the bacon sausage mixture, Worcestershire sauce, hot sauce, and a ¼ cup manchego cheese, stirring until combined. Season with salt and pepper. Pour into a lightly buttered shallow baking dish, and sprinkle the remaining manchego cheese over the top.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with warm bread or crackers.
Lance Avery