Bacon Spinach Dip Recipe

Course: Appetizer, appetizer/dip

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 608kcal

Spinach dip just got better with the addition of bacon! Make this creamy dip any time you have a crowd to feed.

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Line up the sliced baguette on the sheet pan in a single layer. Brush both sides with olive oil. Bake until toasted and lightly golden, about 15 minutes.
10 ounce baguette, ¼ cup olive oil
Heat a large skillet over medium heat. Add in the bacon, cooking in batches if needed, and cook until crisp and the fat has rendered. Remove from the pan and set aside. Once cool enough to handle, chop into pieces.
10 slices bacon
In a large bowl, stir together the cream cheese, mayonnaise, sour cream, garlic powder, worcestershire sauce, and pepper. Smoosh, mash, and stir until smooth.
8 ounces cream cheese, ⅓ cup mayonnaise, ⅓ cup sour cream, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ½ teaspoon ground black pepper
Stir in the spinach, parmesan and half of the mozzarella. Fold in the bacon.
1 pound frozen chopped spinach, ½ cup freshly grated Parmesan cheese, 1 cup freshly shredded mozzarella cheese
Spread the mixture out in a 9x9-inch baking dish. Top with the remaining mozzarella.
Bake for 25-30 minutes until the cheese has lightly browned and the dip is bubbling at the edges.
Remove from the oven and serve with the toasted baguette.

For gluten-free bacon spinach dip, be sure to use certified gluten-free Worcestershire sauce and serve the dip with a gluten-free baguette or crackers.
If you'd like to use fresh spinach, simply cook down 1 pound of fresh spinach until wilted, then drain off any excess liquid.
Feel free to swap the sour cream for plain Greek yogurt.
If your dip turns out runny, simply stir in an extra tablespoon or two of cream cheese!

Storage: Store bacon spinach dip tightly covered with plastic wrap in the refrigerator for up to 4 days.