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Hot Spinach and Bacon Cream Cheese Dip

Hot spinach and bacon cream cheese dip is baked until bubbling at the edges, with crisp bacon, tender spinach, and a creamy cheddar-Parmesan center. Serve it warm straight from the baking dish with crackers or vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for the baking dish
  • 6 slices bacon
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup sharp cheddar cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 1 cloves garlic minced
  • 0.25 tsp onion powder
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 1 1/2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 1 1/2-quart baking dish with nonstick cooking spray.
  3. Cook the bacon in a skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  4. Drain the bacon on paper towels.
  5. Crumble the bacon.
  6. In a medium bowl, stir the cream cheese, sour cream, and mayonnaise until smooth.
  7. Mix in the cheddar, Parmesan, garlic, onion powder, kosher salt, and black pepper.
  8. Stir in the squeezed spinach and crumbled bacon.
  9. Spread the mixture evenly in the prepared baking dish.
  10. Bake for 25–30 minutes, until bubbling at the edges and hot in the center.
  11. Rest for 5 minutes before serving warm.

Notes

Squeeze the thawed spinach very dry to keep the dip creamy rather than watery. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can become grainy. For a lighter variation, replace the sour cream with plain Greek yogurt.