1. Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat 6 to 8 minutes, stirring occasionally, until crispy. Drain bacon, reserving drippings, and transfer to paper towel-lined plate; set aside.
2. Heat 1 tablespoon of the drippings in skillet over medium heat. Discard remaining drippings, or save for another use. Add artichoke hearts and pepper flakes to drippings in skillet; cook 3 to 5 minutes, stirring occasionally, until artichokes are browned on edges.
3. Gradually stir spinach into mixture in skillet; cook 3 to 5 minutes or until wilted. Stir in cream cheese until melted and combined.
4. Remove from heat; stir in YQ and Parmesan cheese. Top with reserved bacon and serve with remaining ingredients.
For best results, remove any long stems from the spinach before stirring into the artichoke mixture. While any fresh veggies would be great with this dip, our favorites are red bell pepper strips and crunchy romaine leaves.
Recipe provided by YQ by ©Yoplait USA, Inc.