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!

Let me begin by telling you that the entire time I was making this dip last weekend, I was singing “when I dip you dip we dip” out loud, by myself, in the kitchen. In case you have no idea what I’m talking about, Da Dip is a 90s song by Freak Nasty.

I… don’t know what to say. Let’s change the subject immediately.

Last summer, I began working with Safeway on a few collaborations. They asked me to make a couple recipes using some of my favorite products from their grocery aisles. I made these chicken bites, then these ridiculously easy chocolate treats, and now… this dip to serve with pita chips. To be honest, I had no idea Nabisco Wheat Thins made pita crackers because I hadn’t seen them at any other grocery yet. I love their sundried tomato & basil crackers, so I had high hopes for Toasted Pita Crackers. The verdict? Love ’em. We all did.

So, about this seriously cheesy dip. I made it for a crowd last Saturday afternoon. A few friends, a lot of laughs (I admitted my “da dip”-ing), and a whole lot of spinach dip. My only regret is not doubling the recipe. Seriously!

I’m not going to take the credit for it. It was all Kevin. I’m sure you aren’t surprised. His favorite food is meat. Not a particular kind, just meat. Never one to turn down some crispy bacon, I rolled with the idea. As it turns out, Kevin has thought up a few of my most popular recipes. Team work.

This dip is every bit as good as it sounds. No, it’s even better than that. Roasted garlic, crispy bacon, creamy spinach dip, lots of cheese. It’s like your regular ole’ version of warm spinach dip, just turned up a notch. The roasted garlic and bacon are game changers. We served this up and it was instantly gone. None of us said anything for about 2 minutes straight. Just eating spinach dip and crunching on pita chips.

Making the spinach dip is dangerously simple and begins with roasted garlic, one of my favorite flavors in the savory world. It’s where a lot of the dip’s flavor comes from, so don’t leave it out.

Cook up some bacon until nice and crispy, then wilt down some fresh spinach in the leftover bacon grease. More flavor, of course.

Crumble the bacon and add most of it, along with all the wilted spinach, to a creamed mixture of cream cheese, Greek yogurt, parmesan cheese, and mayonnaise. Sour cream can be used instead of the yogurt. I used low fat mayonnaise, which I do not enjoy on its own but do not mind it in creamy dips like this. For the best flavor and texture, I recommend full fat cream cheese. No diets allowed in these ramekins.

You can use a large serving dish or pan to bake the spinach dip, but I used individual ramekins for a nice little change. They made serving and eating the dip a little more fun. I realize how boring I sound.

Before going into the oven, top with some shaved parmesan cheese and remaining crumbled bacon. Bake until the cheese is bubbly and your kitchen smells fantastic.

IT IS SO GOOD.

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Roasted Garlic and Bacon Spinach Dip

Yield: Serves 6

Prep Time: 25 minutes

Total Time: 50 minutes

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!

Print Recipe

Ingredients:

• 5 slices bacon


• 4 cups fresh spinach¹


• 8 ounces brick-style 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: NABISCO Wheat Thins Toasted Pita Crackers, chips, 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.

Recipe Notes:

1. 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.

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Try my Kicked-Up Cheddar Cheese Sauce next!

 

And my favorite Pepperoni Pizza Dip

 

See more savory snack recipes.

 

This post was sponsored by Safeway. Visit your local Safeway to find these and other new items throughout the store. Thanks for working with me, Safeway!

 

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