Ingredients:
10 Ounces Of Frozen Chopped Spinach
10 Slices Of Hickory Smoked Bacon
1 Cup Of Light Sour Cream
1/4 Teaspoon Of Ground Organic Nutmeg
1/2 Cup Of Hellmann's Light Mayonnaise
1 Teaspoon Of Finely Ground Table Salt
1 Teaspoon Of Coarse Ground Pepper
2 Tablespoons Of Fresh Squeezed Lime Juice
1 Teaspoon Of Garlic Salt
1/8 Cup Of Tabasco Mild Pepper Jelly
1 Loaf Of Round French Bread
Information:
Serving Size 6
312 Calories Per Serving
19 Grams Of Fat
Cooking Directions:
To start this bacon spinach dip, the first thing you will need to do is take out a large cooking skillet, and heat it over medium high heat. Next add in the slices of hickory smoked bacon, and fry them until they are crispy and golden brown. Once the bacon is cooked, remove it from the skillet, and place it off to the side on a plate covered with a paper towel. Next take out a large mixing bowl, and add in the chopped spinach, sour cream, nutmeg, and light mayonnaise. Using a wooden mixing spoon, mix up these ingredients as well as you can. You want an even distribution of ingredients. Once you are done, add in the salt, pepper, lime juice, garlic salt, and pepper jelly. Again stir up these ingredients well, as you do not want any pockets of seasonings hidden in the dip. Finally crumble the bacon you set aside earlier into little bits, and then add it to the dip, and again stir the bacon in well. Once you are done there, take out a sharp serrated kitchen knife, and cut the top off of the round French bread loaf. For the next step hollow out the bread, and set the excess bread off to the side. Finally begin spooning in the spinach dip, and eventually level it off at the top. For dipping, use the excess bread you set aside, ham cubes, celery, carrots, bell pepper slices, cherry tomatoes, mushrooms, or Jicama. We hope you enjoy this bacon spinach dip, do please check out our many other spinach dip recipes.
