In a skillet, cook the bacon until crisp. Drain on a paper towel, crumble, cover and chill. Cook onion in a 4-quart pot, using a little of the bacon drippings, until soft. Add the chopped artichoke hearts, chopped spinach (drained well), red pepper, mayonnaise, cream cheese, blue cheese, garlic, and dry mustard. Stir to combine. Cover and cook on medium heat until just warmed through, about 5 – 10 minutes. Once contents have heated through, transfer lidded pot to the Wonderbag and allow them to finish cooking for 1½ hours. Once cheeses have all melted, stir in the bacon and sprinkle the chopped parsley on top. Serve with grilled garlic ciabatta.
