Bacon, Blue Cheese & Spinach Dip

photo (23)As I’ve mentioned in previous posts, the folks at La Nay Ferme Farm in Provo gave me some spinach and other produce, and in exchange, asked if I would come up with some recipes to use them.

One of my favorite spinach recipes is in Bacon, Blue Cheese and Spinach Dip that I originally developed for my Standard-Examiner column on Super Bowl snacks.  If you’re in the mood for munchies, this will satisfy those cravings. It actually gives you a bit of veggies, unlike a lot of chip dips. And it’s very quick and easy. If you can work a microwave and mix a few ingredients together, you’ve got it. No dirty pots or pans.

You can save yourself some fat and calories by using reduced-fat sour cream (don’t use fat-free sour cream; it won’t melt and you’ll get a weird texture.)  I also used reduced-fat blue cheese, and pre-cooked, chopped bacon — the type sold next to the salad dressings at your supermarket. Besides not having to deal with the mess and dirty pan of frying bacon, it contains 1/3 less fat.

Two cups of fresh spinach may seem like too much, but it shrinks down when heated.  If you whir the dip in a food processor or with a stick blender, people won’t even know the spinach is there.  But you can also leave it chunky.

This dip is great with veggies, crackers, pita chips, and even apple or pear slices.

BACON, BLUE CHEESE & SPINACH DIP

1 16-ounce carton reduced-fat sour cream

1/2 cup pre-cooked, chopped bacon

2 cups fresh spinach, chopped in thin ribbons

1 tablespoon chopped dried onion

1 teaspoon garlic powder

1/2 cup crumbled blue cheese

1/2 teaspoon freshly ground pepper

Mix all ingredients together. Microwave for 2 minutes and stir. Microwave an additional 2 minutes and stir again.  Allow to sit for an hour or two, or refrigerated overnight, for flavors to blend. The bacon adds a lot of saltiness on its own, so taste the dip just before serving before adding any salt. If dip seems too salty, thin it with a little milk or sour cream.

Puree with a stick blender or in a food processor, or leave chunky if desired.

— Valerie Phillips, www.chewandchat.com

 

 

 

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