How-To

Spinach Kale Bacon Dip Recipe

"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

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  • US
  • Metric
  • 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
  • 1/2 cup heavy cream
  • Directions

  • Prep
  • Cook
  • Ready In
    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.

    Footnotes

    • For more recipe ideas and 14 Hands pairings, click here.

    Nutrition Facts

    Per Serving: 315 calories;26.8 g fat;6.9 g carbohydrates;13.3 g protein;86 mg cholesterol;404 mg sodium.Full nutrition
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