Dale’s Hot Spinach, Bacon and Pimento Dip

Dale’s Hot Spinach, Bacon and Pimento Dip

Dale’s Hot Spinach, Bacon and Pimento Dip is the perfect appetizer, with double the cheese and flavor. If you are looking for another flavorful appetizer, try Dale’s Chorizo Taquitos.

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Yields10 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 1 10 oz. pkg frozen spinach
 8 slices of bacon, cut into 1/2" pieces
 1 8 oz. package cream cheese, room temperature
  cup mayonnaise
 2 tbsp Dale's Seasoning
 ¼ cup whole milk
 1 4 oz. jar diced pimentos, drained
 1 8 oz. can sliced water chestnuts, drained and chopped
 2 cups grated Monterey Jack cheese, divided
1

Preheat the oven to 350 degrees.

2

Place unwrapped, frozen spinach in a medium, microwave-safe bowl. Add 2 tablespoons of water and cover. Microwave on high for 2 minutes and 30 seconds.

3

Remove and break up with a fork, then cover and return to the microwave for another 30 seconds. Drain spinach in a colander, pressing with a towel to remove as much liquid as possible.

4

Meanwhile, heat a medium skillet over medium heat. Add the bacon and cook 6-8 minutes, until golden and crispy.

5

Reserve 2 tablespoons of bacon fat and drain the remaining bacon on a paper towel lined plate.

6

In a large bowl, stir cream cheese into the drained spinach until blended evenly, then stir in mayonnaise, Dale’s and milk.

7

Add bacon, reserved bacon fat, pimentos, water chestnuts and 1 ½ cups grated cheese. Mix well to combine.

8

Place in a 1 quart baking dish and top with remaining cheese. Cover and bake for 20 minutes.

9

Remove cover and continue baking until lightly browned on top, about 10 minutes.

10

Serve with pita chips, crackers or chopped veggies.

11

NOTE: If you'd like to add a little kick, substitute Monterey Jack cheese with Pepper Jack, and finish with a dash of hot sauce.

Ingredients

 1 10 oz. pkg frozen spinach
 8 slices of bacon, cut into 1/2" pieces
 1 8 oz. package cream cheese, room temperature
  cup mayonnaise
 2 tbsp Dale's Seasoning
 ¼ cup whole milk
 1 4 oz. jar diced pimentos, drained
 1 8 oz. can sliced water chestnuts, drained and chopped
 2 cups grated Monterey Jack cheese, divided

Directions

1

Preheat the oven to 350 degrees.

2

Place unwrapped, frozen spinach in a medium, microwave-safe bowl. Add 2 tablespoons of water and cover. Microwave on high for 2 minutes and 30 seconds.

3

Remove and break up with a fork, then cover and return to the microwave for another 30 seconds. Drain spinach in a colander, pressing with a towel to remove as much liquid as possible.

4

Meanwhile, heat a medium skillet over medium heat. Add the bacon and cook 6-8 minutes, until golden and crispy.

5

Reserve 2 tablespoons of bacon fat and drain the remaining bacon on a paper towel lined plate.

6

In a large bowl, stir cream cheese into the drained spinach until blended evenly, then stir in mayonnaise, Dale’s and milk.

7

Add bacon, reserved bacon fat, pimentos, water chestnuts and 1 ½ cups grated cheese. Mix well to combine.

8

Place in a 1 quart baking dish and top with remaining cheese. Cover and bake for 20 minutes.

9

Remove cover and continue baking until lightly browned on top, about 10 minutes.

10

Serve with pita chips, crackers or chopped veggies.

11

NOTE: If you'd like to add a little kick, substitute Monterey Jack cheese with Pepper Jack, and finish with a dash of hot sauce.

Dale’s Hot Spinach, Bacon and Pimento Dip