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Bacon-Spinach Dip

Bacon-Spinach Dip

Creamy bacon-spinach dip with cream cheese, sour cream, and melty mozzarella—perfect served warm with chips, bread, or veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 ounces bacon, chopped
  • 1 small onion, finely diced
  • 3 cloves garlic, grated or minced
  • 10 ounces fresh spinach (or 10 ounces frozen, thawed and drained)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 tsp fine sea salt, to taste
  • 1/2 tsp black pepper
  • pinch red pepper flakes (optional)
  • 1 to 2 tbsp lemon juice (optional)

Method
 

  1. Preheat (optional). Heat oven to 375F if you want to bake and serve bubbly (recommended).
  2. Cook bacon. In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate. Leave about 1 tablespoon bacon fat in the pan (discard extra if needed).
  3. Sauté aromatics. Add onion to the skillet and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
  4. Cook spinach. Add spinach and cook until fully wilted (or warmed through if using frozen). If there’s excess liquid, drain it off. For frozen spinach, squeeze it very dry before adding.
  5. Mix the dip. Reduce heat to low. Stir in cream cheese until melted and smooth. Stir in sour cream, mozzarella, Parmesan, pepper, and red pepper flakes if using. Add bacon and mix.
  6. Bake (optional). Transfer to a small baking dish and bake 10 to 12 minutes until hot and bubbly. Broil 1 to 2 minutes for a golden top.
  7. Finish and serve. Stir in lemon juice if using. Serve warm with chips, bread, or veggies.

Notes

  • Frozen spinach works great—just squeeze it very dry or the dip will be watery.
  • Keep warm in a small slow cooker on low for parties.
  • Leftovers thicken when chilled; reheat gently with a splash of milk or sour cream.