-
Prep time
20 minutes
-
Cook time
20 minutes
-
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
Continue After Advertisement
Ingredients
-
15 ounces
Frozen Spinach (thawed and squeeze drained)
-
1.5 cups
Cream Cheese (Spreadable or Softened)
-
3/4 cup
Mayo
-
1/2 cup
Sour Cream
-
1/2 cup
Cooked, crumbled Bacon
-
8 ounces
Container of crumbled Goat Cheese
-
1 cup
Shredded Mozzarella
-
1/2 cup
Grated Parmesan (Divided)
-
2 pieces
Garlic cloves (grated or minced or 1 Tbl Garlic Powder)
Directions
-
Pre-heat oven to 350. Make sure as much of the juice is squeezed out of the spinach as possible.
-
Add all of the ingredients together EXCEPT FOR MOZZ AND 1/2 OF THE PARMESAN!
-
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.)
-
Mix together remaining parmesan and mozzarella, and top dip evenly with it.
-
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.
-
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. :)
See what other Food52ers are saying.