Hot Spinach Dip With Bacon Food

HOT SPINACH DIP

Steps:

• Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
• Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
• Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
• Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
• Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

WARM SPINACH DIP

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally. Serve warm with vegetables.

HOT SPINACH DIP WITH MUSHROOMS

Steps:

• Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
• Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
• Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
• Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.

WARM CHEESY SPINACH DIP WITH BACON

Steps:

• Heat oven to 400 F.
• Drain the thawed spinach in a colander. In a food processor or by hand, combine the cream cheese, garlic, and shallots. Add the shredded cheeses, mustard and spices. Mix in the spinach and finally 2/3 of the crumbled bacon
• Pour mixture into a 1-quart casserole dish or 8×8 inch square baking dish.
• Bake for 15-20 minutes, until browned and bubbling.
• Sprinkle with reserved crumbled bacon.

HOT SPINACH AND BACON DIP

Steps:

• Preheat the oven to 425 degrees F.
• In a large ovenproof skillet, like a cast-iron skillet, over medium heat, warm up the oil. Then add the onion and sauté until lightly browned, about 5 minutes. Then add the minced garlic and cook another 30 seconds. Finally, add the spinach and saute until wilted, about 3 minutes. Transfer to a bowl and set aside.
• Into the same skillet, warm the milk and then add the cream cheese. Whisk until melted, 2 to 3 minutes, and then pour in the Worcestershire sauce and whisk to combine. Stir in the spinach and onion mixture, the shredded mozzarella cheese and chopped bacon. Season with salt and pepper to taste. Bring to a low simmer and cook for 4 to 5 minutes.
• Top with parmesan cheese and transfer the skillet to the oven and bake for 8 to 10 minutes, or until nicely browned. Serve with pita or tortilla chips.

CHEESY SPINACH AND BACON DIP

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

CHEESY BACON SPINACH DIP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Preheat oven to 400 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. In a large bowl, combine cream cheese, sour cream, Parmesan, mayonnaise and Worcestershire. Stir in bacon, spinach, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste. Spread bacon mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheeses. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately, garnished with bacon and parsley, if desired.

HOT JALAPENO BACON SPINACH DIP

Steps:

• Preheat oven to 350 degrees and grease a 9-inch pie plate or baking dish.
• Cook bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
• Pour all but 1 tablespoon of grease out of the skillet. Add onion and jalapeno and cook over medium-high heat for 3 minutes.
• Add garlic and cook 1 more minute. Let cool.
• In a large bowl, stir together cream cheese, mayonnaise, and sour cream until mixed well.
• Stir in the spinach, green chilies, Parmesan cheese, mozzarella cheese, and pepper.
• Set aside a little of the bacon and stir the rest into the dip.Check for seasoning and add salt if desired.
• Transfer mixture to prepared baking dish.
• Bake for 22 to 25 minutes. Sprinkle set aside bacon on top and serve.

HOT SPINACH DIP

Steps:

• Preheat the oven to 375°F. Grease a 8X8 inch baking dish, set aside.
• In a large bowl, beat the cream cheese and sour cream with an electric mixer until smooth.
• Add the spinach, onion, bacon, salt, pepper, cheddar cheese and half of the mozzarella cheese and stir to combine.
• Transfer the dip to the prepared baking dish and sprinkle the remaining mozzarella on top.
• Bake for 20-25 minutes, until bubbly and beginning to brown on top
• Let Spinach Dip cool for 5 minutes and then serve with crackers, toast or vegetables.

WARM SPINACH AND BACON COB LOAF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet over medium-high heat. When the bacon starts to brown, add the onion and mushrooms. Cook and stir until everything is tender and browned. Remove from heat. Transfer to a medium bowl. Use a wooden spoon to stir in the sun-dried tomatoes, cream cheese and spinach until well blended. Set aside.
• Make a well in the loaf of bread by cutting an oval hole in the top, and pulling out the bread inside, leaving a 1 1/2 to 2 inch shell. This is your serving bowl. Spoon the cream cheese mixture into the bread. Place on a baking tray. Cut the breadstick dough into 3 inch fingers, and place them on the baking sheet also.
• Bake for about 15 minutes in the preheated oven, until the breadsticks are golden, and the loaf is heated through. To serve, place the loaf of bread with the dip onto the center of a serving tray, and arrange the breadsticks around it. After all the breadsticks are gone, simply eat the bread bowl. No mess!

HOT ARTICHOKE, SPINACH AND BACON DIP

Steps:

• Remove a lid from the loaf of bread. Scoop inside of bread out, leaving about a 1/2 inch shell.
• I baked the lid and the soft insides for 5 minutes, then broke into chunks for dipping.
• Mix together all ingredients except paprika, and pile into bread shell.
• Sprinkle over paprika, and bake in a moderate oven for 30 minutes or until hot and bubbling.
• Serve with vegetables and crackers to dip (I just like to rip the bread shell apart though).

HOT SPINACH DIP WITH BACON

Steps:

• Drain spinach.
• Combine spinach and remaining ingredients in a large bowl; stir well.
• Spoon into a greased shallow 1 quart baking dish.
• Bake uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
• Serve with crackers.

SPINACH, BACON, AND ONION DIP

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.
• Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

BACON SPINACH DIP

Steps:

• Drain the defrosted spinach well until there is no excess water.
• In a large bowl, combine the drained spinach, mayonnaise, sour cream, vegetable dip, and water chestnuts.
• Add the bacon, reserving about 1/4 cup for bacon for garnishing the top of the bread bowl.
• Mix ingredients together well, being sure that everything is combined.
• Cover and refrigerate dip for 2-3 hours before serving.
• If you'd like to serve the spinach dip in a bread bowl, take a large round loaf of sourdough bread and hollow out the center. Be sure to clear at least one or two cups of bread from the inside, while ensuring there's enough bread to create a wall. Add spinach dip into the hollow bowl and garnish with additional bacon before serving.

WARM AND CREAMY BACON DIP

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

BACON-RANCH SPINACH DIP

Steps:

• In a bowl, stir together sour cream, mayonnaise, and dry Ranch dressing mix until well combined.
• Stir in bacon bits and green onion, then stir in drained chopped spinach.
• Refrigerate for at least 2 hours to allow flavors to meld.
• For preparation ease and flavor, we recommend using imitation bacon bits in this recipe. -- They actually impart more bacon flavor than real bacon. That being said, crumbled crispy bacon or packaged real bacon pieces can be substituted, if you'd like.