5 slices of bacon (I always add WAY more)
1 medium red onion – diced (I usually only add half an onion)
3 cloves of garlic – minced
1/2 cup of milk
8 ounces of cream cheese
10 ounce package of frozen chopped spinach
8 ounce can of water chestnuts – chopped (I usually don’t add this)
3 dashes hot sauce
1 cup grated Parmaesan cheese
salt and pepper to taste
serve on baguette slices or crackers
Preheat over to 425 degrees Fahrenheit
Heat a medium sauce pan over medium heat. Add bacon and cook until crispy. Remove the majority of the fat, let bacon cool slightly and chop up. This step can be done ahead of time so all you would have to do is add the pre cooked pre chopped bacon to the pot to warm up. Still at medium heat add the garlic and onion cooking until brown – 5 to 8 minutes.
In the same pot add the milk to the cooked onions and warm at medium heat. Whisk in cream cheese until melted. Add thawed and drained spinach, water chestnuts, hot sauce, and 1/4 cup of the Parmesan cheese – stir to combine. Season with salt and pepper and make sure all the cheese is melted and everything is combined well. At this point you can taste it to see of its missing anything. Maybe some more hot sauce or a pinch of paprika if you want it more spicy.
Pour the mixture into a 1 1/2 quart shallow baking dish that is lightly greased. Sprinkle the remaining cheese on top and bake in the oven for 20 – 25 minutes, until bubbly and golden brown.
You can make this recipes one day ahead of time just making sure its covered and kept in the fridge. If you do this just add another 5 minutes to the baking time.
Tips from the Chef…
At the stage in which you add the bulk of the ingredients feel free to try something new. Sometimes I add a bunch of spices to taste like Garlic Plus, or Italiano. Club House has some great One Step Spice Blends. Or if you don’t like spinach try adding a bunch of chopped red peppers. If you love cheese try doing half cream cheese half goat cheese for a different flavor. The possibilities really are endless.
Another option would be to bake the dip in a hollowed out loaf of sourdough bread, using the insides to scoop out the dip. I have yet to try this but it sounds super delish!
Hope you guys enjoy!