Ever so dippable Pepper Jack Spinach Dip with Bacon is gooey and packed with flavor. Filled with spinach, onion, seasonings, smokey crumbled bacon and plenty of shredded cheese it never disappoints. It can be made one day in advance and chilled then it’s ready to bake when you’re ready to nibble. I recommend serving it with pita chips, crackers or tortilla chips and it’s usually one of the first appetizers to go.
Pepper Jack Spinach Dip with Bacon
There are few events where appetizers aren’t involved even if it’s a simple casual dinner with friends. I think appetizers set the tone for the meal and are a terrific way to keep people entertained while everyone arrives. When making this pepper jack spinach dip with bacon it’s important to remove as much moisture as possible from the thawed spinach or it could cause the filling to breakdown. You can use a kitchen towel to remove the excess water from the spinach if needed, and you’ll be good to go. If you’re serving both vegetarians and carnivores, consider making a double batch and leaving the bacon out of one to suit everyone’s taste. Serve this as a holiday snack or game day munchies it’s always a hit.
Tips for Success
When making this pepper jack spinach dip with bacon it’s important to remove as much moisture as possible from the thawed spinach or it could cause the filling to breakdown. You can use a kitchen towel to remove the excess water from the spinach if needed, and you’ll be good to go. If you’re serving both vegetarians and carnivores, consider making a double batch and leaving the bacon out of one to suit everyone’s taste. Serve this as a holiday snack or game day munchies it’s always a hit. You may also like to try this gooey Cheesy Spinach Artichoke Bread via The View from Great Island.
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Helpful Kitchen Items:
- Enamel Coated Cast Iron Skillet
- Rotary Cheese Grater
- 3 Tier Metal Display Snack Server
- Oven Safe Baking Rack
Pepper Jack Spinach Dip with Bacon
Ingredients
- 1 16 oz package chopped frozen baby spinach thawed
- 1 8 oz container garden vegetable cream cheese softened
- 1 cup real mayonnaise
- 1 cup heavy cream or half & half
- 2 tsp garlic salt
- 1 tsp onion powder
- 1/2 tsp black pepper
- 4 green onion chopped
- 5 slices bacon cooked and crumbled
- 2 1/2 cup shredded pepper jack cheese
Instructions
- Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch cast iron skillet or similar. Set aside.
- Thaw the spinach and squeeze to remove as much moisture as possible.
- In a medium size bowl, whip together the cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper. Whip until creamy and combined around 1-2 minutes.
- By hand mix in the spinach, green onion, bacon and 1 1/2 cup shredded cheese. Pour into the skillet.
- Top with the remaining cheese. Bake for 30 minutes or until bubbly.
- Serve with pita crisps, tortilla chips or crackers for dipping.
Melissa
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Liz says
Sounds so good. Thank you.
Melissa says
You’re welcome Liz!
Fran says
Its super delish! Made it for a Seahawks gathering today and guests raved about it! Will make it again!
Melissa says
Yay, thanks for letting me know!
Krista says
Hello,
Just wondering if I could use regular cream cheese instead of the flavored cream cheese.Thanks
Melissa says
You could, however the chive & onion cream cheese is seasoned and it’s spreadable meaning it has a softer texture. If you use regular cream cheese, you won’t really have the same results ans you would need to adjust the seasonings.
Kathy Habit says
Your ingredients list garden vegetable cream cheese but one of your replies above mentions chive & onion cream cheese. Can you please clarify which you used?
Melissa says
You can use either one go with your preference.
Sarah says
Hey..We don’t use mayo.. Would Greek yogurt work in place of it?
Melissa says
I think you could, sure.
Jessie says
What brand is the skillet?
Melissa says
It’s a Threshold brand I purchased at Target.
Sara says
Just made this and it’s too salty!! Followed the recipe. Is there anything you can do to cut the salty taste?
Melissa says
I’ve never had a concern about salt but, salt is like any spice it’s purely subjective. Keep in mind, the mayonnaise you’re using as well as the cheese sodium content as it all varies by brand. If you’re ultra sensitive to it just cut back on the salt you add to it in the beginning.
April Leroy says
To cut back on salt, add garlic powder instead of garlic salt. There is plenty of salt in the other ingredients and probably in the chips you will use.
Martha says
I do not have one of those pans. Do you have any other suggestions for a pan I could use
Melissa says
You can make this dip in any similar size oven safe skillet or baking dish, no problem.
Mary says
Melissa, you usually leave Nutritional values 🙁
How bad are the calories and sodium?
Melissa says
Hi Mary, there are actually several online calculators you can use for my recipes or any others you find online. My Fitness Pal is one.
Deaana says
What do you mean by whip? Use a mixer or by hand?
Melissa says
Either one your preference.
Sue says
Hello, would I be able to make this recipe with my crockpot? I am going to the Packer game at a bar,,,, and we all bring a dish to pass. The Pepper Jack Spinach dip with bacon sounds amazing!
Melissa says
Hi Sue, oh sure you can, no problem. On high for 1 1/2-2 hours then just keep warm. (Put doubled paper towels under the lid to keep condensation from dripping back down onto the dip while cooking.)
Sharon says
I freeze my spinach from my garden. I weighed out enough frozen spinach. Once it was thawed I only got 4 ounces of thawed and dried spinach. What equivalents does it make in ounces or cus thank you.
Sounds delicious . Going to make it for a holiday get together tomorrow.
Melissa says
The amount of spinach needed will be the same. 16 ounces.
Cindy says
Could you use fresh spinach instead of the frozen?
Melissa says
In the same amount, sure. You’ll need far more than 10 ounces of fresh to be the equivalent of 10 ounces frozen.