Original Spinach Dip gets a makeover with the delicious addition of bacon!
This classic recipe is always a party favorite… and if you’ve ever tried it, you know why. You can’t beat the creamy texture or delicious flavor, and when you add bacon to the mix, it’s next level addictive.
Best of all, it’s seriously easy to make and perfect for prepping in advance, which makes it one of my personal go-tos and the ultimate appetizer for any party!
I don’t know about you, but I’m always on the lookout for new appetizer ideas. Because – let’s be honest – there’s nothing better than showing up at a party with that ONE recipe that’s clearly the crowd favorite.
I’ve made spinach dip a million times before, and loved it every time, but there’s something about adding bacon that takes it to the next level. And everyone who’s tried it agrees.
I actually made it for a New Year’s Eve party this year, and let’s just say it didn’t last long. Which can only mean one thing: bacon really does make everything better. And… it’s definitely time for me to make it again!
- 1 c. sour cream
- 1 c. mayo
- 16 oz. frozen spinach, thawed and drained
- 1/4 c. grated parmesan cheese
- 4 green onions, thinly sliced
- 1/2 c. cooked, chopped bacon
- 1 package (1.4 oz.) Knorr Vegetable Recipe Mix
- Combine all ingredients in a large mixing bowl.
- Stir by hand or use a hand mixer to blend ingredients together.
- Cover and refrigerate at least 2 hours.
What to serve it with:
- bread – sourdough, French, Italian, or any type of artisan bread
- veggies – carrots, peppers, broccoli, cauliflower, celery
- tortilla chips
To serve heated:
This dip is typically served cold, but can be heated if desired. To heat, simply transfer ingredients to an oven-safe shallow baking dish, cover with foil, and bake at 350° for 20-30 minutes or until completely heated through.
Using fresh spinach:
This recipe calls for frozen spinach that has been thawed and drained, but you can definitely substitute fresh spinach in its place. To use fresh spinach, simply cook the spinach in a skillet until wilted, then remove any excess liquid before combining with other ingredients.
How to prep it in advance:
The great thing about this dip is that it’s meant to be made in advance, which is great for avoiding the last minute rush. After combining all the ingredients, just cover it tightly and leave it in the refrigerator for at least 2 hours or overnight. Didn’t leave enough time for that? Don’t worry… it can also be eaten right away.
Leftover dip can be stored in an airtight container in the refrigerator for 3-4 days.
- Add water chestnuts
- Substitute mayo with softened cream cheese
- Use Ranch dressing mix instead of Knorr vegetable mix
- Add chopped bell peppers
- Add chopped artichoke hearts
- Omit parmesan cheese
- Omit bacon
More of our favorite appetizer recipes:
- Jalapeno Popper Wonton Cups
- Southwest Buffalo Chicken Dip
- Bacon Cheddar Ranch Pinwheels
- Shrimp Dip
- Bacon Blue Cheese Dip
- Wedge Salad Dip
- Cheesy Chicken Alfredo Dip
- BLT Dip
Serving Size: 1
Amount Per Serving: Calories: 230 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 29mg Sodium: 356mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 6g