The Chunky Chef
This recipe is so decadent and so delicious. It is so gooey!! Enjoy!
8 oz. cream cheese, softened
1/3 cup mayo
1/3 cup sour cream
1-2 cloves garlic, finely minced
1 tsp. paprika
½ tsp. garlic powder
16 oz. frozen spinach, defrosted and squeezed tightly to get rid of excess water
1 lb. Circle B Ranch Hickory Smoked bacon, cooked and crumbled (You can use Circle B Ranch Nitrite Free Bacon if you choose)
1 cup grated Parmesan cheese
1 ½ cups shredded Mozzarella cheese
4 oz. fresh Mozzarella cheese, thinly sliced
1 baguette, thinly sliced
Minced fresh parsley, for garnish
For the Spinach Dip
Preheat oven to 350° F. Spray a 2-quart baking dish or cast iron skillet with non-stick cooking spray and set aside.
Add cream cheese, mayo sour cream, minced garlic, garlic powder and paprika to a large mixing bowl and stir until combined well.
Add spinach (make sure all the water is out!), cooked bacon, Parmesan cheese, and 1 cup of the shredded Mozzarella cheese. Stir until mixed thoroughly.
Transfer mixture to prepared baking dish/skillet. Sprinkle with remaining ½ cup of shredded Mozzarella cheese, then place thinly sliced Mozzarella cheese on top of the dip. Drizzle lightly with olive oil.
Bake until cheese is golden and mixture is bubbly, about 30 minutes. If your dip is very full in the baking dish, place dish on a baking sheet in case it bubbles over.
Sprinkle dip with minced fresh parsley.
For the Dippers
Line sliced baguette pieces on a baking sheet and drizzle lightly with olive oil. Broil on HIGH for several minutes per side, until golden brown and toasted. Be careful, bread can burn very quickly this way.
Serve with the hot, prepared dip.