June 22, 2015

Spinach, Bacon and Onion Dip

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I always tell myself that summer will be less busy than the winter holidays, but that’s never true. Right now, we’re going in a million different directions for graduations, dance rehearsals and summer barbecues. I like busy and full weekends of seeing friends and enjoying the warm weather. This appetizer is just perfect to put together really quick when you’re running out to a friend’s house or a neighborhood block party. Yes, burgers and dogs are great food, but if you’re like me, you always end up filling up on the dips and appetizers before the dinner.

Share your favorite summer barbecue appetizers in the comments below, and follow along with my blog at Christen in the Kitchen.



4 slices ShopRite bacon, chopped
1 medium yellow onion, diced medium
coarse salt and ground pepper
1 tsp. all-purpose flour
2 packages (10 ounces each) ShopRite frozen chopped spinach, thawed and squeezed dry
1 cup whole milk
1/2 cup sour cream
8 oz. (or 1 bar) ShopRite cream cheese
1/2 cup grated Parmesan
Crostini or pita chips, for serving


Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan.

Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.

Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

Notes: If you’re taking to a summer barbecue, assemble the dip then heat it up when you get there.

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