Can you freeze spinach dip with bacon and cheese?

We don't recommend freezing this dip. Frozen sour cream and greek yogurt have a tendency to break and become full of liquid and grainy. This can cause the dip to be runny and have a granular texture.

Do you eat bacon spinach dip cold or hot?

We recommend serving this dip hot. It is safe to serve it cold but the texture is not smooth and creamy.

Can this spinach dip be heated in the microwave?

We recommend baking this in the oven the first time. This melts the parmesan cheese and crisps up with the bacon on top of the dip. Heating leftovers (if they are within the FDA recommendations) in the microwave works great. You can also top any leftover dip with a little more parmesan or bacon (or both) and reheat in a 300°F oven.

Bacon Spinach Cheese Dip - Appetizer Bliss

Description

Adding bacon to this cheesy spinach dip makes this one of our favorite appetizers. A perfect appetizer for big game day, holidays, game nights, or casual evenings at home!

Ingredients

Scale

2/3 pounds bacon, divided
3 cups fresh spinach (3-4 ounces)
2 cloves garlic, minced
8 ounces cream cheese
1/4 cup sour cream (62 grams)
1/4 cup Greek yogurt (71 grams)
1 cup shredded parmesan cheese, divided (3 ounces)
Salt and pepper to taste
Crackers, bread, or veggies for dipping

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Instructions

Preheat oven to 350°F .
Chop bacon into small pieces and cook on stove top or in the oven. Remove cooked bacon to dish lined with a paper towel to drain.
When bacon is done, transfer (or leave) about 1 Tablespoon bacon drippings into a skillet.
Add garlic to the skillet and cook on medium heat until golden, 30-60 seconds.
Give spinach a rough chop. Add to the skillet with the garlic and cook just until it is wilted, 1-2 minutes. Add salt and pepper to taste. Remove from heat and set aside.
In a mixing bowl whip cream cheese, sour cream, and Greek yogurt until smooth and completely combined. We used a hand mixer for this step. A stand mixer also works. It can be done by hand with a little work.
Add 3/4 cup parmesan cheese to the bowl and continue to mix until combined. Save remaining parmesan cheese for the top of the dip.
Add spinach mixture and 2/3 of the chopped, cooked bacon to the cheese mixture. Stir until well combined. Save remaining bacon for the top of the dip.
Add salt and pepper to taste.
Spread mixture evenly in a 9-10 inch cast iron skillet or an equivalent baking dish.
Sprinkle remaining parmesan cheese and bacon over the top of the dip.
Bake at 350°F 15-20 minutes until bubbly.
Serve warm with crackers, bread, or veggies.

Notes

Favorite Riffs. Increase or decrease the amount of bacon and spinach to your liking. Use 1 package frozen chopped spinach instead of fresh. Thaw frozen spinach, squeeze liquid out, and pat until very dry before using. Add some red pepper flakes to spice it up a bit. Substitute gruyere, swiss, goat, or cheddar for some of the parmesan cheese. We don’t recommend replacing the cream cheese in this recipe since that helps keep the creaminess of the cheese mixture.

Make ahead. Make the dip up to 3 days in advance. Store in an airtight container in the fridge until ready to bake. REMINDER. Do not place a cold glass or ceramic dish into a hot oven, as the temperature difference can cause the dish to break

For longer parties. If the party is lasting of many hours, consider putting the dip in smaller dishes, like a ramekin. Bake and replace them on the table as needed.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dips and Spreads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Tablespoon
Calories: 82
Sugar: 0.5 g
Sodium: 208 mg
Fat: 7.3 g
Carbohydrates: 1 g
Protein: 3.1 g
Cholesterol: 16.2 mg