Pepper Jack Spinach Dip with Bacon – This spinach dip is creamy and packed with flavor! It can be made a day in advance and then baked when you’re ready to nibble. I serve it with pita chips, crackers or tortilla chips and it’s usually one of the first appetizers to go. There seems to always be an event where appetizers are involved even if it’s a simple casual dinner with friends.
When making spinach dip it’s important to remove as mush moisture as possible from the thawed spinach or it could cause the filling to breakdown. Squeeze and then squeeze a little more using a kitchen towel if needed, and you’ll be good to go. For the veggie only eaters this dip is tasty without the bacon, too. For a holiday or game day it’s always a hit.
Pepper Jack Spinach Dip with Bacon
Servings 12
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
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.
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.