Pepper Jack Spinach Dip with Bacon

This ever so dippable recipe for Pepper Jack Spinach Dip with Bacon is packed with flavor. Filled with spinach, onion, seasonings, smoky crumbled bacon and plenty of shredded pepper jack cheese, it just never disappoints. There are few events where appetizers aren’t involved, even if it’s just a simple casual dinner with friends. I think appetizers set the tone for the meal, and they’re 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. Serve this Southern style spinach dip as a holiday snack or game day snacks, it’s always a hit.

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
½ tsp black pepper
4 green onion, chopped
5 slices bacon, cooked and crumbled
2½ 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, use a mixer to 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 1½ 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.

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