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Easy Cheesy Bacon Spinach Dip Recipe

Easy Cheesy Bacon Spinach Dip Recipe

A hot, creamy baked dip made with frozen spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic, and crisp bacon. It makes about 8 servings, or 10 to 12 appetizer portions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 ounces Frozen chopped spinach, thawed
  • 8 ounces Cream cheese, softened
  • 1 cup Sour cream
  • 1 cup Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese
  • 6 slices Bacon, cooked crisp and crumbled
Seasonings
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Onion powder
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Salt, or to taste
Optional Additions
  • 2 tablespoons Chopped green onions
  • 1/4 cup Extra mozzarella or Parmesan for topping
  • 1 pinch Red pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a small 1-quart baking dish or an 8-inch square baking dish.
  2. Thaw the frozen spinach completely. Place it in a clean kitchen towel or several layers of paper towels and squeeze firmly until as much moisture as possible has been removed.
  3. Cook the bacon until crisp, drain it well, and crumble it into small pieces.
  4. In a mixing bowl, stir together the softened cream cheese, sour cream, mozzarella, Parmesan, minced garlic, onion powder, black pepper, and salt until combined.
  5. Fold in the drained spinach and most of the crumbled bacon. Stir in the optional green onions or red pepper flakes if using.
  6. Spread the mixture into the prepared baking dish. Sprinkle the remaining bacon over the top and add the optional extra cheese.
  7. Bake for 20 to 25 minutes, until the dip is bubbling around the edges and hot in the center. Broil for 1 to 2 minutes at the end if you want a browned cheese topping.
  8. Let the dip rest for about 5 minutes before serving. This brief rest helps it settle while keeping the texture creamy and easy to scoop.

Notes

Squeeze the spinach very thoroughly so the dip stays thick and creamy. The dip can be assembled several hours ahead, refrigerated, and baked when needed; add a few extra minutes to the baking time if it goes into the oven cold.