Cook the applewood-smoked thick-cut bacon until crispy, then chop it into small pieces. Set aside.

Artichoke & Spinach Preparation: Drain and chop the marinated artichoke hearts. Sauté the organic baby spinach leaves until wilted, then chop them finely.

Grate the aged Parmigiano-Reggiano cheese. Allow the Boursin shallot and chive-infused cheese to reach room temperature for easier mixing. Shred the whole milk mozzarella cheese.

In a pan, heat some avocado oil and sauté the finely chopped sweet Vidalia onions until translucent.

In a large mixing bowl, combine the cream cheese, Boursin cheese, organic grass-fed sour cream, sautéed onions, roasted garlic, and finely chopped Italian flat-leaf parsley. Blend them until smooth.

Add the Free-Range Chicken bouillon powder, All-Purpose (AP) seasoning, Garlic and Provence herb seasoning, hand-crushed red pepper flakes, and Spanish smoked paprika to taste. Mix well to incorporate the flavors.

Incorporating Ingredients: Gradually fold in the chopped spinach, chopped artichoke hearts, crispy bacon pieces, and shredded Parmigiano-Reggiano cheese into the creamy mixture. Mix until evenly combined.

Layering in Mozzarella: Spread half of the mozzarella cheese at the bottom of a baking dish. Pour the spinach dip mixture evenly over the cheese layer. Top the dip with the remaining mozzarella cheese.

Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for approximately 25-30 minutes, or until the cheese is golden and bubbly.

Once baked, remove the dip from the oven. Garnish with additional chopped parsley if desired. Serve hot with the heirloom organic corn tortillas.

Enjoy your homemade Yard House Spinach Dip!