Artichoke, Spinach, and Bacon Dip

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4 oz. cream cheese
28 gr fresh mozzarella
1/3 cup frozen spinach
1/3 cup artichoke hearts, roughly chopped
2 tbsp paleo mayonnaise
1 tbsp horseradish
6-8 slices of bacon, minced (about 1 cup)
Pinch of salt 


1. In a medium skillet, add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Transfer the bacon to paper towels using a slotted spoon and let it drain.

2. In a medium bowl, mix together cream cheese, mozzarella, mayonnaise, and horseradish. Gently stir in spinach and artichoke hearts. Transfer the mixture to a prepared dish and top with bacon crumbs.