Press spinach with clean paper towels to remove as much liquid as much as possible. Set aside.
In a a large skillet, cook bacon, half at a time until crisp. Drain on paper towels, crumble, 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.