Ingredients
5bacon slices
4cupsspinach,fresh
8ozcream cheese,brick-style, softened to room temperature
⅓cupplain yogurt,like low fat Greek yogurt, or sour cream
¼cupmayonnaise
⅓cupparmesan cheese,shredded
¼tspsalt,or to taste
¼tspground pepper,fresh, or to taste
3garlic cloves,roasted, chopped
½cupparmesan cheese,shaved, or shredded
pita crackers,toasted
chips
carrots
celery
Preparation
Preheat oven to 350 degrees F.
Cook the bacon in a skillet over medium heat until crisp.
Turn off the heat, leave the grease in the pan, then transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
Wilt the spinach in the still-warm skillet for 1 to 2 minutes. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth.
Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined.
Taste, then add more salt or pepper, if desired.
Crumble up 4 slices of bacon, then add it to the cream cheese mixture, along with the wilted spinach.
Fold them into the mixture until combined.
Spoon the mixture into an 8-inch casserole or baking pan.
Top evenly with the shaved parmesan cheese.
Crumble the last piece of bacon, then sprinkle on top. Sprinkle ground pepper, to taste.
Bake for 20 to 25 minutes or until the cheese on top is melted and the sides are bubbling.
Serve with pita crackers, chips, carrots, celery, or other desired dippers, and enjoy!
