Recipes & Cooking Appetizers Dips Spinach, Artichoke, and Bacon Dip with Smoked Paprika Pita Chips Be the first to rate & review! Homemade spinach-artichoke dip is one of the most crowd-pleasing easy dip recipes around! Pair it with spiced-up baked pita chips to balance out the creamy, rich dip. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 25, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Start To Finish Time: 40 mins Servings: 32 Jump to Nutrition Facts Ingredients 2 10 ounce packages frozen chopped spinach, thawed and well drained 12 slices bacon 1 medium shallot, finely chopped 6 cloves garlic, minced 1 6 ounce jar marinated artichoke hearts, drained and coarsely chopped 1 8 ounce carton light dairy sour cream ½ cup light mayonnaise ½ teaspoon freshly ground black pepper 1 recipe Smoked Paprika Pita Chips Smoked Paprika Pita Chips 1 6 ounce bag miniature pita bread rounds Nonstick cooking spray Smoked paprika Directions Press spinach with clean paper towels to remove as much liquid as much as possible. Set aside. In a large skillet cook bacon, half at a time, until crisp. Drain on paper towels; crumble bacon and set aside. Reserve 1 tablespoon bacon drippings in skillet. Add shallot to skillet; cook and stir until it just begins to brown. Add garlic and cook for 1 minute. Stir in artichoke hearts and spinach. Add sour cream, mayonnaise, and pepper. Cook and stir over medium heat just until heated through. Stir in bacon. Serve warm with Smoked Paprika Pita Chips. Smoked Paprika Pita Chips Preheat oven to 350°F. Split miniature pita bread rounds, horizontally in half. Arrange pita halves, cut sides up, in two 15x10x1-inch baking pans. Spray rounds lightly with nonstick cooking spray. Sprinkle lightly with smoked paprika. Bake about 16 minutes or until lightly browned, rearranging baking pans once. Cool on wire racks. Make-Ahead Directions: Prepare dip as directed, except do not heat through after stirring in bacon. Cover and store in the refrigerator for up to 2 days. Prepared pita chips as directed; store in a covered container at room temperature for up to 2 days. To serve, transfer dip to a skillet; heat through. Serve with pita chips. Rate It Print Nutrition Facts (per serving) 73 Calories 5g Fat 5g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 73 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 7mg 2% Sodium 161mg 7% Total Carbohydrate 5g 2% Protein 3g 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.