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.
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.
You may also like: Cheesy Spinach Artichoke Bread, Easy Creamed Spinach and Spinach and Mozzarella Egg Bake.
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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 frozen baby spinach thawed
- 1 8 oz 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.
Liz says
December 26, 2015 at 9:53 amSounds so good. Thank you.
Melissa says
December 26, 2015 at 10:11 amYou’re welcome Liz!
Fran says
October 16, 2016 at 11:38 pmIts super delish! Made it for a Seahawks gathering today and guests raved about it! Will make it again!
Melissa says
October 17, 2016 at 9:38 amYay, thanks for letting me know!
Krista says
December 31, 2015 at 4:04 pmHello,
Just wondering if I could use regular cream cheese instead of the flavored cream cheese.Thanks
Melissa says
December 31, 2015 at 8:10 pmYou 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
March 9, 2019 at 8:02 pmYour 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
March 9, 2019 at 8:07 pmYou can use either one go with your preference.
Sarah says
May 17, 2016 at 11:27 pmHey..We don’t use mayo.. Would Greek yogurt work in place of it?
Melissa says
May 18, 2016 at 8:38 amI think you could, sure.
Jessie says
November 22, 2016 at 9:00 amWhat brand is the skillet?
Melissa says
November 22, 2016 at 10:35 amIt’s a Threshold brand I purchased at Target.
Sara says
December 3, 2016 at 3:27 pmJust made this and it’s too salty!! Followed the recipe. Is there anything you can do to cut the salty taste?
Melissa says
December 3, 2016 at 6:47 pmI’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
April 11, 2018 at 12:10 pmTo 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
December 13, 2016 at 11:32 pmI do not have one of those pans. Do you have any other suggestions for a pan I could use
Melissa says
December 14, 2016 at 9:54 amYou can make this dip in any similar size oven safe skillet or baking dish, no problem.
Mary says
May 4, 2018 at 12:25 pmMelissa, you usually leave Nutritional values 🙁
How bad are the calories and sodium?
Melissa says
May 4, 2018 at 7:54 pmHi 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
October 2, 2018 at 9:11 pmWhat do you mean by whip? Use a mixer or by hand?
Melissa says
October 3, 2018 at 8:13 amEither one your preference.