Hey everyone and happy Thanksgiving! We’re off this morning to central New York to celebrate with Trevor’s family. It’s a really busy day. We start at the family hockey game (a Gowan Thanksgiving tradition) then back to aunt and uncle’s house for family time and dinner.
This year I’m making an appetizer for the Thanksgiving celebration, and I really wanted to try this Spinach, Bacon and Onion Dip (from Martha Stewart). It seems pretty close to the traditional Spinach and Artichoke Dip, but a lot easier and super tasty. I made this dip yesterday and tried it out in my own little soup dish (gotta make sure its good enough to leave the house!). It was delicious and a perfect start to a great meal. This is also one of those great dishes that is a crowd pleaser when you have absolutely no clue what to bring to a holiday party!
Thanksgiving could possibly be one of my favorite holidays so I’m really excited to see some family and catch up, and, of course, have one of the best meals ever. I seriously love stuffing and could possibly eat it every day of the year!
Read on for this great dip recipe.
- 4 slices bacon, thinly sliced crosswise
- 1 medium yellow onion, diced medium
- coarse salt and ground pepper
- 1 tsp. all-purpose flour
- 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
- 1 cup whole milk
- 1/2 cup sour cream
- 8 oz. (or 1 bar) 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, 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.