We have a tradition when we go out to eat: If we’re trying a new restaurant that offers spinach-cheese dip on their menu, we have to order it. We’re not sure exactly when or how this tradition started, but we’ve probably tried every spinach-cheese dip in a 20-mile radius of our house. (By the way, fellow Jersey people: Our favorite so far is Blu Alehouse).
Somewhere along the way, we realized that, despite being so well-versed in local spinach-cheese dips, we’ve never actually made it ourselves. Can you imagine that? We’ve been on this quest for great dips, and the components have been sitting in our fridge the entire time!
We recently came across this drool-worthy recipe on Damn Delicious that not only has an excellent spinach-to-cheese ratio (it has to be at least equal, but if you’re gonna skew one way, make it towards cheese), but also HAS BACON. That’s it, we’re done. Perfect spinach-cheese dip unlocked.
When we made ours, we pre-cooked the spinach with onions (because caramelized onions was the only element missing from this already rich and delicious dip) and subbed in our favorite cheeses (cheddar and Monterey Jack). You honestly can’t go wrong here, though. Any cheese that melts or spreads is acceptable. Next time, we’re trying this with a little bit of goat cheese.
-Christine & Nicole
Spinach Bacon Cheese Dip
Adapted from Damn Delicious
Makes 8 – 10 servings
- 4 slices bacon
- 1/2 cup diced onion
- 2 cups baby spinach, chopped
- 8 oz. cream cheese, room temperature
- 1/4 grated Pecorino Romano cheese (can use Parmesan)
- 2 tbsp. mayonnaise
- 1 tbsp. Worcestershire sauce
- 2 cups shredded cheese of choice, plus extra for sprinkling (we used cheddar and Monterrey Jack)
- Salt & pepper for seasoning
- Cook bacon according to package directions. Place on a paper towel-lined plate to dry, then crumble and set aside.
- Wipe out bacon pan when cooled, leaving a little bit of grease on the bottom. Over medium heat, cook onions for 4-5 minutes until translucent. Add spinach and stir continuously until wilted.
- While onions and spinach are cooking, preheat oven to 400 degrees F. Combine cream cheese, ranch dressing, Pecorino Romano, mayo and Worcestershire sauce in a large bowl, then stir in cooked onions, spinach, bacon and shredded cheese. Season with salt and pepper to taste.
- Transfer dip into a lightly greased baking dish and sprinkle with extra shredded cheese. Bake for 20-25 minutes or until bubbly and golden brown.
- Cool for 10 minutes. Serve with crackers, veggies or toasted bread.