Bacon And Roasted Garlic Spinach Dip Recipes

SAUTEED SPINACH WITH BACON, GARLIC AND THYME

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.

ROASTED GARLIC-BACON DIP

Steps:

• Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Make Onion Dip using the roasted garlic pulp in place of the sauteed onions. Add 6 slices chopped crisp bacon.
• Onion Dip
• Saute 1 each chopped yellow and red onion in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper.
• See all 50 Game-Day Dips

ROASTED GARLIC AND BACON SPINACH DIP

Steps:

• Preheat oven to 350 degrees F.
• Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
• Wilt the spinach in the still warm skillet for a minute or two. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth. Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined. Taste; add more salt or pepper, if desired. Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach. Fold them into the mixture until combined.
• Spoon the mixture into an 8-inch (or smaller size) casserole/baking pan. Or you can spoon it evenly into smaller ramekins. Top evenly with the shaved parmesan cheese. Crumble the last piece of bacon and sprinkle on top.
• Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately. Cover and refrigerate for up to 3 days. Reheat in a 300F degree oven until the sides are bubbly again.
• Serve with wheat thins, toasted pita crackers, chips, veggies.

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.

ROASTED GARLIC-SPINACH DIP

Steps:

• Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
• Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
• Place on a double-thick, 12-inch square of foil.
• Drizzle garlic with the oil.
• Fold foil to enclose garlic.
• Bake in a 375 degree oven for 20 minutes or until garlic is soft.
• Cool.
• Cook spinach according to package directions, except omit salt.
• Drain well; press out excess liquid.
• Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
• Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
• Cover and process until well combined.
• Add cream cheese.
• Cover; process until nearly smooth.
• Transfer mixture to saucepan.
• Cook and stir over medium-low heat until heated through.

BACON-RANCH SPINACH DIP

Steps:

• In a large bowl, beat cream cheese, salad dressing and milk until blended. Stir in cheese, artichokes, spinach, tomatoes, bacon and green onions. Transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and vegetables.