Ingredients

The following ingredients have 6 Servings
  • 6 slices bacon
  • 4 cups fresh spinach*
  • 8 ounces brick-style cream cheese, softened to room temperature
  • 1/3 cup plain full fat regular or Greek yogurt or sour cream
  • 1/4 cup mayonnaise
  • 3/4 cup shredded or shaved parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 3 cloves roasted garlic, chopped
  • for serving: toasted pita crackers, chips, carrots, celery, etc.

Instruction

  • Preheat oven to 350°F (177°C) degrees.
  • Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, transfer cooked bacon to paper towel lined plate, and remove all but 1 Tablespoon of bacon grease from the pan. Once bacon has cooled down enough to handle, chop into bite-size pieces.
  • Turn the skillet with 1 Tablespoon of bacon grease on low heat. Cook spinach for 1-2 minutes or until wilted. Turn off heat and set spinach aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt/sour cream, and mayonnaise together on medium-high speed until creamy and smooth. Add 1/2 cup shredded parmesan cheese, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 Tablespoons of the chopped bacon.
  • Spoon the dip into a 2.5 quart baking dish, such as a 9-inch square baking pan, 9-inch cast iron skillet, 9-inch pie dish, or anything close to that size. In these photos, I used a 7×11 inch baking dish which holds the same volume. Bake for 18 minutes, remove from the oven, sprinkle evenly with remaining parmesan cheese and chopped bacon. Return to the oven and bake until the dip is bubbly around the edges, about 5-8 more minutes.
  • Serve dip warm. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300°F (149°C) degree oven until the sides are bubbly again.