Spinach Kale Bacon Dip
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Description
Who doesn't love a classic spinach dip? Adding bacon and kale to this recipe gives it the perfect 14 Hands twist. Pair this appetizer with our bold Stampede Red Blend.
Ingredients
- 4 slices bacon
- 1 medium onion, chopped
- 3 cups kale, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) package shredded extra-sharp Cheddar cheese
- ½ cup heavy cream
Directions
- 1. Preheat oven to 350 degrees F.
- 2. Cook bacon in a non-stick pan over medium-high heat until crispy and browned, 8 to 10 minutes. Remove bacon from pan and drain onto paper towels, then chop into pieces.
- 3. Cook onions in the same pan over medium-low heat for 5 minutes. Add the kale and thawed spinach; cook for another 5 minutes. Remove from heat.
- 4. Combine cream cheese, Cheddar, and heavy cream in another pot. Stir constantly until completely melted.
- 5. Add bacon and spinach mixture to the cheese. Mix to combine. Pour into an oven-safe baking dish.
- 6. Bake for 20 minutes or until bubbly.
Nutrition Facts
serving: 8 servings
calories: 314.6 kcal
carbohydrates: 6.9 g
protein: 13.3 g
saturated fat: 16.1 g
cholesterol: 85.5 mg
sodium: 404 mg
fiber: 1.8 g
sugar: 1 g
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