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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4-6
Author Notes
I've never tasted a better dip. I practice non-violence (except when I'm murdering hot wings) but I will fight till the almost death if someone says there's a better dip around. (I won't fight till the death because then one of us wouldn't be able to eat the dip, but you get what I'm saying...) —Chef Ramone
Ingredients
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15 ounces
Frozen Spinach (thawed and squeeze drained)
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1.5 cups
Cream Cheese (Spreadable or Softened)
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3/4 cup
Mayo
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1/2 cup
Sour Cream
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1/2 cup
Cooked, crumbled Bacon
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8 ounces
Container of crumbled Goat Cheese
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1 cup
Shredded Mozzarella
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1/2 cup
Grated Parmesan (Divided)
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2 pieces
Garlic cloves (grated or minced or 1 Tbl Garlic Powder)
Directions
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Pre-heat oven to 350. Make sure as much of the juice is squeezed out of the spinach as possible.
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Add all of the ingredients together EXCEPT FOR MOZZ AND 1/2 OF THE PARMESAN!
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Transfer mix to a baking dish. (Preferably glass or ceramic but I'm not here to judge you. I'll leave that to whomever is washing the dishes.)
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Mix together remaining parmesan and mozzarella, and top dip evenly with it.
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Bake for 18-24 minutes. Depending on if your oven has an attitude or not. And if you'd like to rely on a thermometer, look for 150ish...160ish...bubbles around the edges...melty cheese on top. Optional : Broil top for color at the very end.
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Remove from oven, grab crusty bread or chips, ascend to a different dimension, comeback and email me your extensive apologies for ever eating any other dip besides this one. Thank you, safe travels. :)
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