Creamy Parmesan, Spinach, Bacon, and Caramelized Onion Dip Recipe
Creamy Parmesan, Spinach, Bacon, and Caramelized Onion Dip
Submitted By: Ruth G..
Adapted From:Martha Stewart.com
Ingredients:
1 lb Fresh Spinach* - washed and rough chopped
8 oz Cream Cheese
5 slices Thick Cut Bacon - small chopped
1 Medium Yellow Onion - diced (= apx 1 Cup)
1 Cup Whole Milk
½ Cup Sour Cream
½ Cup Grated Parmigiano-Reggiano - divided
1 tsp All Purpose Flour
Kosher Salt and Fresh Ground Black Pepper to taste
Preparation:
- Preheat oven to 350ºF
- Place bacon in a medium skillet or saucepan and place over medium heat - Allow to cook (stirring occasionally) until crisp (apx 10-12 minutes) - Using a slotted spoon, transfer to absorbent paper to drain until needed
- Drain most of the bacon grease from the skillet leaving about 1 Tbs
- Add onion along with salt and pepper to taste (apx ¼ tsp each) - Sauté (stirring occasionally) until onion is medium brown in color (apx 15-17 minutes)
- Once the onions have browned, whisk in the flour and allow to cook 30 seconds
- Add the spinach and allow to wilt (apx 1 minute) - NOTE: If using frozen/thawed spinach just go ahead and add it and go to next step)
- Add the cream cheese, milk, and sour cream to the spinach mixture - Allow to cook (stirring constantly) until cream cheese melts (apx 2 minutes)
- Add the bacon (from step 2) and half of the grated Parmigiano-Reggiano - Thoroughly combine
- Transfer to a 1 ½ quart casserole or baking dish and spread evenly - Top with the remaining half of the Parmigiano-Reggiano
- Place in the top third of the oven and allow to bake until 'bubbly' (apx 15 minutes) - Switch oven to broiler and continue to cook until slightly browned on top (apx 4 minutes more) - Remove from oven and allow to sit for 5-10 minutes so it is not 'lava'
- Serve hot with assorted crostini, crackers, pita chips, toasted pita wedges, pretzels, etc, etc... You know what a dip is for!
*
Can substitute 2 packages (10oz each) of frozen spinach thawed, squeezed dry, and rough
chopped
