How To Make Roasted Garlic and Bacon Spinach Dip
Try making this loaded spinach dip for your next dinner party! It’s packed with tasteful garlic, crispy bacon and creamy cheese for a heartier dip.
Preheat oven to 350 degrees F.
Cook the bacon in a skillet over medium heat until crisp.
Turn off the heat, leave the grease in the pan, then transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
Wilt the spinach in the still-warm skillet for 1 to 2 minutes. Set aside.
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, then add more salt or pepper, if desired.
Crumble up 4 slices of bacon, then add it to the cream cheese mixture, along with the wilted spinach.
Fold them into the mixture until combined.
Spoon the mixture into an 8-inch casserole or baking pan.
Top evenly with the shaved parmesan cheese.
Crumble the last piece of bacon, then sprinkle on top. Sprinkle ground pepper, to taste.
Bake for 20 to 25 minutes or until the cheese on top is melted and the sides are bubbling.
Serve with pita crackers, chips, carrots, celery, or other desired dippers, and enjoy!
- Cover leftovers tightly, then refrigerate for up to 3 days.
- Reheat in a 300 degrees F oven until the sides are bubbly again.
- Calories: 393.06kcal
- Fat: 35.81g
- Saturated Fat: 15.30g
- Trans Fat: 0.03g
- Monounsaturated Fat: 11.01g
- Polyunsaturated Fat: 6.72g
- Carbohydrates: 4.45g
- Fiber: 0.50g
- Sugar: 2.35g
- Protein: 13.83g
- Cholesterol: 77.10mg
- Sodium: 660.02mg
- Calcium: 322.31mg
- Potassium: 259.33mg
- Iron: 1.00mg
- Vitamin A: 281.26µg
- Vitamin C: 6.16mg
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