Garlic & Bacon Spinach Dip

Ingredients

Ingredients

• 3 garlic
• 6 bacon
• 4 cups fresh spinach
• 8 oz full-fat brick cream cheese, softened to room temperature
• 1/3 cups plain full fat regular or greek yogurt or sour cream
• 1/4 cups mayonnaise
• 3/4 cups shredded or shaved parmesan cheese, divided
• 1/4 tsp salt
• 1/8 tsp fresh ground pepper

Instructions

1. Preheat oven to 375°F (190°C). Slice off the top of the fresh garlic head to expose the cloves inside. Pour 2 tablespoons of olive oil inside a round or square baking pan and coat the pan evenly. Place garlic head inside, exposed side up. Sprinkle the garlic head with a little salt and pepper and drizzle 1 additional tablespoon of olive oil on top. Cover the pan with aluminum foil and roast for 40 minutes.
2. Remove the pan from oven. To remove the roasted cloves, grab the bottom of the garlic head and gently squeeze until the cloves pop out. Turn the oven down to 350°F (177°C).
3. Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, transfer cooked bacon to paper towel lined plate, and remove all but 1 tablespoon of bacon grease from the pan. Once bacon has cooled down enough to handle, chop into bite-size pieces.
4. Turn the skillet with 1 tablespoon of bacon grease on low heat. Cook spinach for 1-2 minutes or until wilted. Turn off heat and set spinach aside.
5. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt/sour cream, and mayonnaise together on medium-high speed until creamy and smooth. Add 1/2 cup shredded parmesan cheese, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 tablespoons of the chopped bacon.
6. Spoon the dip into a 2.5 quart baking dish. Bake for 18 minutes, remove from the oven, sprinkle evenly with remaining parmesan cheese and chopped bacon. Return to the oven and bake until the dip is bubbly around the edges, about 5-8 more minutes.
7. Serve dip warm.