Spinach and Bacon Dip

Name: Spinach and Bacon Dip
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 6
Ingredients: 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

by In Good Flavor

6 Servings

23 min

Hands up if you like spinach dip!

This updated version of the classic Spinach Dip balances indulgence and lightness. Unlike the classic, this version has bacon, which provides more deliciousness. Neufchâtel is used instead of the traditional cream cheese to balance the decadence, and plain yogurt (or low-fat sour cream) replaces full-fat sour cream. They are good compromises that do not sacrifice taste.

Of course, the star of the show is 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, they're 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

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Recipe details

Yield 6 Servings
Time spent: Prep time: 10 Minutes Cook time: 13 Minutes Total time: 23 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

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

Instructions

To oven-bake bacon: Place strips on a rack on a baking sheet. Bake at 400° F for 18-20 minutes, turning over halfway. The bacon is done when it is browned and crisps to the desired degree. Place cooked bacon onto paper towels to cool, drain the fat, and chop the bacon.
To skillet brown bacon: Place bacon in a single layer in a cold skillet. Turn the heat to medium. Cook for 8-12 minutes or until browned and desired crispiness is obtained. Turn the bacon over as needed during cooking. Place cooked bacon onto paper towels to cool, drain the fat, and chop the bacon.
Loosen the spinach packaging. Place it on a microwave-safe dish and microwave for 1 to 2 minutes to defrost. Drain the excess liquid. Place the spinach in a kitchen towel or several layers of paper towels and squeeze dry. Flake the spinach loosely using your hands. Set aside.
Place Neufchâtel cheese in a large bowl and 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.

Tips

The time estimate above does not include 1 hour of chill before serving to allow the flavors to meld.
This can be made one to two days ahead. It keeps well, refrigerated, for up to four days.
I prefer low-sodium bacon over regular, fully salted bacon. The latter makes the dip too salty. Use whichever you prefer.

Comments

Naomie Moore aka baileyanddaisey, Castaic CA on Jan 18, 2022

Tried this! Fabulous! I added more jicama only because I like it. Was a big hit. Pinned! Oh and for those that do not care for bread or crackers, (one in every bunch), served carrot chips, cucumber (American), and potato chips with ridges. Thanks for sharing!

3 Reply
- In Good Flavor on Jan 18, 2022
  
  I’m so glad it went over so well!! Thank you for trying it and letting me know, Naomie! I love the jicama too. It’s so good plain.
  
  Those are all great things to have with this dip!
  
  Like
Nhb28670721 on Feb 12, 2022

Can you use fresh spinach, rather than frozen?

Like Reply
- In Good Flavor on Feb 12, 2022
  
  Yes you can. Wilt it in a skillet and squeeze dry before adding to the dip.
  
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