There are a lot of dip recipes out there- this one is one of my favorites. I developed this recipe a few years ago at the club. We use it often for parties, and other special occasions. It’s not difficult to make, and you can experiment with your favorite spices and herbs.  A few herbs to consider are chives, chopped Italian parsley, fresh thyme, and basil.  Serve with toasted crostinis, vegetables, or crackers.

 

Bacon and Spinach Dip

 

Preheat oven to 350 degrees

 

Prep time          30 minutes

 

Serves                8

 

Ingredients

 

2 bounds uncooked, thick cut bacon

 

2 cups sour cream

 

1-cup mayonnaise

 

1 cup chopped water chestnuts

 

3 cups packed, cleaned baby spinach

 

1 pack room temperature cream cheese

 

1 cup shredded jack cheese

 

½ cup grated Parmesan cheese

 

1 cup shredded cheddar cheese

 

1-tablespoon Frank’s Red Hot

 

1 teaspoon Tabasco sauce

 

1-teaspoon fresh cracked black pepper

 

½ teaspoon Kosher or sea salt

 

 

Directions

 

Put all of the ingredients in a stand mixer and combine on low speed until all of the ingredients are incorporated.

 

Place the mixture in a greased, oven-safe casserole dish and bake at 350 degrees for 25-30 minutes, or until the cheese starts to bubble.