Spinach and Bacon Dip
Hands up if you like spinach dip!
This updated version of the classic Spinach Dip is a balance of indulgent and going light. Unlike the classic, this version has bacon, which provides more deliciousness. To balance the decadence, Neufchâtel is used in place of the traditional cream cheese and plain yogurt (or low fat sour cream) replaces full fat sour cream. They are good compromises that do not sacrifice on taste.
Of course there is the star of the show…spinach. A full 10 ounce frozen package is used. There is so much of it that it practically makes the dip healthy ;)
Served with marbled bread or crackers, this dip is always a crowd pleaser. If you have any leftovers, it’s great on bagels and fantastic as a grilled sandwich too!
More information and additional images can be found at In Good Flavor.
Spinach and Bacon Dip
- 10 oz. package frozen chopped spinach
- 8 low sodium bacon strips
- 16 oz. plain Greek yogurt or light sour cream
- 1 (8 oz.) package Neufchâtel cheese or reduced fat cream cheese, room temp.
- 1 package Knorr Vegetable recipe mix
- 1 cup peeled and finely diced jicama
- 1/4 cup chopped scallion (greens only)
- 1 marble bread boule or crackers for dipping
- To oven bake bacon: place strips on rack on a baking sheet. Bake at 400° F for 18-20 minutes or until browned and desired crispiness is obtained. Place cooked bacon onto paper towels to cool and to drain fat. Chop bacon.
- To skillet brown bacon: place bacon in single layer in a cold skillet. Turn heat to medium. Cook for 8-12 minutes or until browned and desired crispiness is obtained. Turn over bacon as needed during cooking. Place cooked bacon onto paper towels to cool and to drain fat. Chop bacon.
- Loosen the spinach packaging. Place on a microwavable dish and microwave for 1 to 2 minutes to defrost. Drain excess liquid. Place spinach in a kitchen towel or several layers of paper towels and squeeze dry. Flake spinach loose using hands. Set aside.
- Place Neufchâtel cheese in a large bowl. Microwave for about 20 seconds to soften. Add yogurt or sour cream and vegetable mix. Blend until creamy.
- Add jicama, scallion, and spinach. Combine.
- Add bacon. Thoroughly combine.
- Refrigerate for at least one hour for flavors to meld.
- Serve with marbled bread or crackers.
- Makes 6 to 8 servings.
- The time estimate given above does not include 1 hour chill time before serving to allow the flavors to meld.
- Can be made one to 2 days ahead. Keeps well, refrigerated, for up to 4 days total.
- I prefer low sodium bacon over regular fully salted bacon. The latter makes the dip too salty. Use whichever you prefer.