Categories: dip, low carb

Ingredients

• 6 ounces bacon, cooked and crumbled. Reserve 1/3 of bacon for garnish
• 8 ounces frozen chopped spinach, thawed
• 8 ounces plain cream cheese, softened
• 1 cups Monterey Jack blend cheese (or similar flavor), shredded
• 3 ounces shredded Parmesan cheese
• 3/4 cup plain Greek yogurt or mayonnaise (I used yogurt to keep the fat content down)
• 3 cloves garlic, pressed
• 1 small shallots, peeled and chopped finely
• 2 teaspoons whole grain mustard
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon freshly ground pepper

Directions

1. Heat oven to 400 F.

2. Drain the thawed spinach in a colander. In a food processor or by hand, combine the cream cheese, garlic, and shallots. Add the shredded cheeses, mustard and spices. Mix in the spinach and finally 2/3 of the crumbled bacon

3. Pour mixture into a 1-quart casserole dish or 8×8 inch square baking dish.

4. Bake for 15-20 minutes, until browned and bubbling.

5. Sprinkle with reserved crumbled bacon.

Email to a friend | Print this recipe | Back