This Bacon Asiago Dip is worth the full name—rich, savory, and simple to make. It contains no mayo and uses everyday ingredients for maximum flavor. Serve it as the centerpiece of your holiday appetizer spread and watch it disappear.
Spinach Bacon Asiago Dip
Spinach dip is one of the best party starters, and this version raises the bar. Crisp bacon, tender artichokes, wilted spinach, and a creamy asiago-parmesan sauce combine for a dip that’s both comforting and craveable. The mixture bakes inside a soft round bread bowl for an attractive, edible serving vessel.
The dip bakes until hot and bubbly and is served with the torn bread chunks reserved when you hollow out the loaf. Warm, creamy, and packed with savory depth, it’s a guaranteed crowd-pleaser.
Why You’ll Love This Dish
- Robust, Savory Flavor – Bacon, garlic, and asiago create bold umami notes.
- Creamy & Cheesy – A blend of heavy cream, cream cheese, parmesan, and asiago for lush texture.
- Baked in a Bread Bowl – Easy to present and entirely edible.
- Great for Entertaining – Makes a large portion and disappears quickly.
- Flexible Recipe – Add red pepper flakes, swap cheeses, or omit spinach as desired.
Try my Traeger Artichoke Dip for another smoky, cheesy option.
Recipe Shopping List
Here are the key ingredients you’ll need. See the recipe card below for exact quantities.
- Thick-Cut Bacon – Provides crisp texture and smoky flavor.
- Quartered Artichoke Hearts – Mild and meaty; they hold up well when heated.
- Baby Spinach – Adds fresh color and light earthiness when wilted.
- Garlic – Minced or pressed for aromatic depth.
- Heavy Cream – Gives the dip a silky consistency.
- Cream Cheese – Smooths and binds the mixture.
- Grated Parmesan – Adds salty, nutty complexity.
- Shredded Asiago – Sharp, tangy, and melty for that signature flavor.
- Round Bread Loaf – A soft, slightly sweet loaf works best as a bread bowl.
Traeger Artichoke Dip Pinwheels
How To Make This Recipe
This overview outlines the main steps. Follow the full recipe card below when you’re cooking.
- Cook the bacon: Dice and fry until crispy. Drain on paper towels, reserving a few tablespoons of bacon grease for cooking the vegetables and garlic.
- Sauté the vegetables: Brown the artichoke hearts in a little bacon grease until lightly caramelized. Sauté the spinach until wilted in the same pan. Roughly chop both and set aside.
- Make the sauce: Sauté garlic briefly in reserved bacon grease, then add heavy cream and simmer for a few minutes. Stir in softened cream cheese, grated parmesan, and half the asiago until smooth and well combined.
- Assemble in the bread bowl: Cut a lid from your round loaf and hollow out the center, tearing the removed bread into chunks for dipping later. Fill the loaf with the prepared dip and place it on a baking sheet.
- Bake: Bake at 300°F (150°C) for 25–30 minutes, until the dip is heated through and bubbling. Serve immediately with the reserved bread pieces.
Smoked Whipped Feta Dip
Recipe FAQ
Spoon remaining dip into an airtight container and refrigerate for 3–4 days. Reheat gently in the microwave or on the stovetop over low heat, stirring until smooth.
Yes. Prepare the dip base a day in advance, refrigerate, then fill and bake the bread bowl just before serving.
Any large, soft round loaf works well. A slightly sweet bread provides a nice contrast, but a classic sourdough or boule is fine too.
Stir in red pepper flakes, a pinch of cayenne, or diced jalapeños to taste for a spicy kick.
The dip base (without the bread) can be frozen. Thaw overnight in the refrigerator and reheat in an oven-safe dish before serving.
Traeger Smoked Beer Cheese Dip
More Delicious Dip Ideas
- Traeger Smoked Hot Crab Dip
- Smoked Black Cod Dip
- Smoked Caramelized Onion Dip
- Bean Dip
- Cheesy Artichoke Dip
- Spinach Dip Pinwheels
Pin for Later
Bacon Asiago Dip
This hearty dip blends artichokes, spinach, and crispy bacon in a velvety asiago-parmesan sauce. Serve it in a bread bowl for a festive presentation that guests will love.
25 minutes
25 minutes
50 minutes
Ingredients
- 6 slices thick-cut bacon
- 1 (14 oz) can quartered artichoke hearts, drained
- 1 (6 oz) bag baby spinach
- 2 ½ teaspoons garlic, finely minced
- 2 ½ cups heavy cream
- 1 (8 oz) brick cream cheese, room temperature
- ½ cup grated parmesan
- 1 cup shredded asiago, divided
Instructions
- Preheat oven to 300°F (150°C).
- Dice the bacon and fry over medium heat until crispy. Transfer to paper towels to drain, reserving the bacon grease for cooking.
- Return a couple of tablespoons of bacon grease to the pan and sauté the artichoke hearts until lightly browned, about 4–5 minutes. Remove and set aside. Add a bit more grease if needed and sauté the spinach until wilted. Roughly chop both the spinach and artichokes and set aside.
- Add another tablespoon of bacon grease to the pan and cook the garlic for about 30 seconds until fragrant. Pour in the heavy cream and simmer 2–3 minutes. Stir in the softened cream cheese, grated parmesan, and half of the shredded asiago until melted and smooth. Remove from heat and fold in the chopped spinach, artichokes, and crispy bacon.
- Hollow out the center of your round loaf to create a bread bowl, reserving the torn bread pieces for dipping.
- Spoon the prepared dip into the bread bowl and place it on a baking sheet. Bake 25–30 minutes, until hot and bubbly.
- Remove from the oven and serve immediately with the reserved bread pieces around the bowl.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 328
Total Fat: 30g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 89mg
Sodium: 372mg
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Protein: 10g
Nutrition information is an estimate. Consult a trusted source if you require exact values for medical reasons.
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