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Spinach Bacon and Onion Dip

Spinach Bacon and Onion Dip

Course Appetizer
Servings 10 servings


  • Medium saucepan
  • 1-1/2 quart baking dish


  • 4 slices bacon, thinly sliced crosswise
  • 1 medium yellow onion, diced medium
  • salt and ground pepper
  • 1 tsp all-purpose flour
  • 2 10-oz pkgs frozen spinach, thawed and squeezed dry
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 8-oz bar cream cheese
  • 1/2 cup grated Parmesan
  • Crostini or pita chips, for serving


  • Wash hands with soap and water.
  • Preheat oven to 350°F.
  • Scrub the onion with a clean vegetable brush under running water. Dice the onion.
  • Thinly slice bacon crosswise. Cook bacon in a medium saucepan over medium heat, stirring occasionally, until browned and crisp (about 10minutes).
  • Wash hands with soap and water after handling uncooked bacon.
  • Remove browned bacon from the pan and drain on a paper towel.
  • Discard all but 1 tablespoon of bacon fat from the pan. Add diced onion to the saucepan and season with salt and pepper. Cook over medium heat, stirring occasionally, until tender (about 8 minutes).
  • Add flour to the saucepan and cook for 30 seconds.
  • Wash hands with soap and water.
  • Add spinach, milk, sour cream, and cream cheese to the saucepan.
  • Cook over medium heat while stirring until the cream cheese has melted (about 2 minutes). Remove saucepan from heat and stir in bacon and ¼ cup of Parmesan cheese.
  • Transfer mixture to a 1½ quart baking dish and top with ¼ cup Parmesan cheese.
  • Bake the spinach dip until bubbling (about 14 minutes).Change the oven setting to broil, and broil until the top browns.
  • Let sit for 5 minutes. Serve dip warm with your favorite crackers or chips.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org