Bacon Spinach Dip

Bacon Spinach Dip | The Rose Table

I’ve been making this spinach dip since I was about 15 years old. I’ve perfectly it over the years, quickly swapping mayonnaise out for Greek yogurt, which I find lets the lemon really sing. I highly recommend cherrywood smoked bacon for this recipe. You can easily half this recipe, but I’m not sure you’ll want. After all, the leftovers are delicious in a twice baked potato!

I often make this for parties because you can actually make it days before. Just mix everything up, cover, and let hang out in the fridge for a couple of days until your party. Bring to room temperature before baking. So easy!

Bacon Spinach Dip | The Rose Table

Bacon Spinach Dip
2 10-oz packages frozen spinach, thawed
2 8-oz packages cream cheese, softened
1 cup Greek yogurt  (I use Greek Gods)
2/3 cup Parmesan cheese
12 to 14 slices bacon, cooked and crumbled (I love cherrywood smoked bacon)
4 to 6 green onions, chopped
2 Tbsp chopped fresh Italian parsley
4 tsp lemon juice

  1. Preheat oven to 350 degrees.
  2. Drain spinach. Combine spinach with remaining ingredients in a large bowl. Stir well.
  3. Spoon into a greased shallow 2-quart baking dish. Bake, uncovered, for 20-25 minutes or until thoroughly heated. Serve with crackers or tortilla chips.

Bacon Spinach Dip | The Rose Table

Photography by Beatbox Portraits.

Read more about A Mistletoe and Holly Affair here.

Happy holidays,

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