Roasted Garlic and Bacon Spinach Dip - (Free Recipe below)

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Spinbcndp - Recipe
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1.00 LBS
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Roasted Garlic and Bacon Spinach Dip

Creamy warm spinach dip made with roasted garlic, crispy bacon, and parmesan cheese. This dip was gone in minutes. Do yourself a favor and double the recipe!

Yield: serves 6

Prep Time: 25 minutes

Total Time: 50 minutes

Ingredients:

  • 5 slices bacon
  • 4 cups fresh spinach*
  • 8 ounces cream cheese, softened to room temperature
  • 1/3 cup plain yogurt or sour cream (I used low fat Greek)
  • 1/4 cup mayonnaise
  • 1/3 cup shredded parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 2-3 cloves roasted garlic, chopped
  • 1/2 cup shaved parmesan cheese (shredded works too!)
  • for serving: Wheat Thins Toasted Pita Chips, crackers, carrots, celery, etc.

Directions:

  1. Preheat oven to 350F degrees.
  2. Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
  3. Wilt the spinach in the still-warm skillet for a minute or two. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth. Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined. Taste; add more salt or pepper if desired. Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach. Fold them into the mixture until combined.
  5. Spoon the mixture into an 8-inch (or similar size) casserole/baking pan. Or you can spoon it evenly into smaller ramekins. I used four 6-ounce ramekins. Top evenly with the shaved parmesan cheese. Crumble the last piece of bacon and sprinkle on top. I sprinkled a little fresh ground pepper on top, but that is optional.
  6. Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300F degree oven until the sides are bubbly again.

Additional Notes:

*For the spinach, use anywhere around 4 cups. The recipe is very forgiving. If you like a lot of spinach, pack down the 4 cups when measuring. If you do not like a lot of spinach, do not pack it down. You can use two 10-ounce packages of frozen spinach instead and skip step #3 (though you will lose some flavor). Make sure the frozen spinach is thawed and patted very, very dry.