What could be better than vegetables?
In my opinion, not much — but roasted or sautéed with bacon grease comes pretty close.
Warning: this isn’t your typical spinach dip. It’s far from the usual creamy recipe — think bold flavors and hearty texture.
My uncle made a version of this for a party recently and it was so addictive I could have eaten the whole bowl. The standout ingredients I remember are spinach, mushrooms, red peppers and bacon — a combination that turns a simple dip into something unforgettable.
The beauty of this dip is its versatility: serve it hot from the oven or cold from the fridge. You can sauté the vegetables first for a deeper flavor, or keep them raw for more crunch. Either way, it’s simple to make and consistently delicious.
And yes, it pairs perfectly with a bag of pita chips.
Enjoying a few extra chips is practically a holiday rule — calories temporarily suspended for festive purposes.
I used crumbled gorgonzola in my version because I love that tang, but not everyone is a fan of blue cheese. Sub in feta, goat cheese, cheddar, or skip the cheese entirely — make this dip your own.
Pop the assembled dip into the oven, wait until it’s bubbly and golden on top, and then dig in.
Use a cracker, a chip, a slice of baguette, or even a spoon — whatever you like. Vegetables make great dippers too, if you want to be virtuous for a moment.
Kicked-Up Spinach Dip
Makes about 3 cups
Ingredients:
8 ounces (1 block) cream cheese, softened
8 ounces sour cream
4 slices bacon
1/2 medium sweet onion, chopped
1/4 red pepper, chopped
1/4 green pepper, chopped
1/2 cup chopped mushrooms
2 cloves garlic, chopped
1 bag fresh spinach
1/3 cup crumbled blue cheese, or cheese of your choice
Directions:
Preheat the oven to 375°F.
In a large skillet, fry the bacon until crisp. Transfer bacon to a paper towel to drain, leaving the rendered grease in the skillet. Over medium heat, add the chopped onion and peppers with a pinch of salt and sauté until softened, about 5 minutes. Add the mushrooms and continue to sauté for another 5 minutes. Stir in the garlic and the spinach, cooking until the spinach wilts. Remove from heat and set aside.
In a large bowl, combine the softened cream cheese and sour cream using a hand mixer or a sturdy spoon until smooth. Fold in the sautéed vegetable mixture, then fold in the crumbled cheese and chopped bacon.
Transfer the dip to an oven-safe dish and bake for about 20 minutes, until the top is lightly golden and the dip is warmed through. Serve with pita chips, crackers, bread, or fresh veggies.
I’m fairly sure I counted several servings of vegetables in every scoop — and that’s a win in my book. Dig in and enjoy!