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Pepper Jack Spinach Dip with Bacon

Pepper Jack Spinach Dip with Bacon

Course Appetizer
Cuisine American
Keyword pepper-jaack-spinach-dip-with-bacon, spinach-dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 servings
Calories 189kcal
Author Melissa Sperka


  • 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
  • ½ tsp black pepper
  • 4 green onion chopped
  • 5 slices bacon cooked and crumbled
  • 2 ½ cup shredded pepper jack cheese


  • 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 ½ 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.


Serving: 1serving | Calories: 189kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 617mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg